Summer Fresh Raspberry Pie
Summer Fresh Raspberry Pie recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
water
|
|
| 3 | ounces |
gelatin, flavored
raspberry |
|
| 5 | cups |
raspberries
fresh |
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 1 | x |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
water
|
|
| 86.7 | ml/g |
gelatin, flavored
raspberry |
|
| 1.2 | l |
raspberries
fresh |
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 1 | x |
whipped cream
optional |
*
|
Directions
In a saucepan, combine sugar and cornstarch.
Add the water and bring to a boil, stirring constantly.
Cook and stir for 2 min. Remove from the heat; stir in gelatin until dissolved.
Cool for 15 min. Place raspberries in the crust; slowly pour gelatin mixture over berries.
Chill until set, about 3 hrs.
Garnish with whipped cream if desired.
