Maggie's Fresh Raspberry Pie

Fresh raspberries are the star of this quick and easy summer fruit pie. This colorful and tasty chilled summer dessert is sure to please.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 283 Calories

Ingredients

• 1 cup white sugar
• 1 cup water
• 3 tablespoons cornstarch
• 1 cup whipped cream
• 1 (9 inch) unbaked pastry shell
• 0.25 cup raspberry flavored Jell-O® mix
• 2.5 cups raspberries

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.