What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.

  • Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

  • Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.

  • Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutrition Facts

283.3 calories; 2.6 g protein; 48.9 g carbohydrates; 5.7 mg cholesterol; 151.1 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2007
I will definitely make this again. It was very good. Next time I would probably mix the raspberries into the gelatin mixture before adding it to the crust. And my bottom crust got really soggy. Maybe it's supposed to be that way? At any rate no one cared because it was so good. I made two pies and they were both gone in one day. Do not forget the whipped cream! Read More
(14)

Most helpful critical review

Rating: 2 stars
06/22/2009
I made this pie based on the good reviews but I was very disappointed. The pie tasted like dried out gelatin. I was sorry I wasted my fresh raspberries from my garden. Read More
(4)
31 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/09/2007
I will definitely make this again. It was very good. Next time I would probably mix the raspberries into the gelatin mixture before adding it to the crust. And my bottom crust got really soggy. Maybe it's supposed to be that way? At any rate no one cared because it was so good. I made two pies and they were both gone in one day. Do not forget the whipped cream! Read More
(14)
Rating: 5 stars
01/13/2008
I've never made a pie like this before. It turned out great! A previous comment said that the crust was soggy...just cook it longer next time. Cook until it's nice and brown. Mine turned out so good that I'm sure to make it again! I used frozen raspberries. Read More
(11)
Rating: 5 stars
08/01/2008
My family loved this pie! I just used a premade graham cracker crust to make it extra easy. Very delicious! Read More
(9)
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Rating: 5 stars
12/30/2007
this pie is simply wonderful!! my family requests it for every holiday and event! thanks for sharing! Read More
(6)
Rating: 5 stars
10/04/2012
This is a nice refreshing dessert! The only thing different that I do is to stir the raspberries into the sugar mixture after cooling it in the refrigerator for 5 to 10 minutes rather than putting raspberries directly on the bottom of the crust. It tastes wonderful. Read More
(5)
Rating: 2 stars
06/22/2009
I made this pie based on the good reviews but I was very disappointed. The pie tasted like dried out gelatin. I was sorry I wasted my fresh raspberries from my garden. Read More
(4)
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Rating: 5 stars
09/19/2011
i loved this recipe! super easy! the first time i made this pie i didnt have raspberry gelatin so i used cherry. the cherry seemed to help counteract the tartness of the raspberries. Read More
(3)
Rating: 5 stars
07/28/2014
I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum! Read More
(3)
Rating: 4 stars
09/10/2010
I wish the gel had more flavor it was just super sweet and you couldn't taste the raspberry. Maybe less sugar would help with this. Read More
(3)