Summer Fresh Raspberry Pie

Sweet and fresh raspberries are topped with a quick raspberry sauce in this tempting summer dessert. Serve chilled with a dollop of whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 147 Calories

Ingredients

• ½ cup white sugar
• ½ cup water
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• ¼ cup cold water
• 1 (9 inch) baked pie crust
• 1 cup whipped cream for garnish
• 4 cups fresh raspberries, divided
• 1 teaspoon lemon zest for garnish

Recipe Instructions

Step 1

Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.

Step 2

Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.

Step 3

Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.

Step 4

Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.