Maggie's Fresh Raspberry Pie

Maggie's fresh raspberry pie stars fresh raspberries, raspberry-flavored gelatin, and freshly whipped cream in this quick and easy summer fruit pie.

• 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 the oven to 450 degrees F (230 degrees C). Line pie crust pastry shell (unpricked) with two layers heavy-duty aluminum foil.

Step 2

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

Step 3

Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.

Step 4

Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.