For a more intense raspberry flavor, consider adding a tablespoon of raspberry liqueur to the gelatin mixture after it's removed from the heat. If you don't have raspberry flavored gelatin, you can substitute with strawberry or a similar berry flavor. Adjust the sugar to taste depending on the sweetness of the gelatin. To prevent the pie crust from becoming soggy, brush the bottom with a thin layer of melted white chocolate before adding the raspberries.
Maggie's Fresh Raspberry Pie
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME4 hrs 40 mins
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SERVING8 People
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VIEWS94
Capture the essence of summer with this vibrant Fresh Raspberry Pie. A delicate, crisp crust cradles a luscious filling bursting with the sweet-tart flavor of fresh raspberries, all crowned with a cloud of freshly whipped cream. It's an elegant dessert that's surprisingly simple to create.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol6 mg
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Fiber4 g
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Protein3 g
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Saturated Fat3 g
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Sodium151 mg
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Sugar33 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Preheat oven to 450 degrees F (230 degrees C). Line the chilled pie crust (unpricked) with two layers of heavy-duty aluminum foil, ensuring it covers the edges to prevent burning. (5 minutes)
02
Step
13 mins
Bake in the preheated oven for 8 minutes. Remove the foil and bake for an additional 5 minutes, or until the crust is lightly golden brown. (13 minutes)
03
Step
30 mins
Transfer the baked crust to a wire rack and let it cool completely. (20 minutes)
04
Step
2 mins
In a medium saucepan, whisk together the granulated sugar, water, and cornstarch until smooth. (2 minutes)
05
Step
10 mins
Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 10 minutes. The mixture should be translucent and coat the back of a spoon. (10 minutes)
06
Step
2 mins
Remove from heat and whisk in the raspberry flavored gelatin dessert mix until fully dissolved. (2 minutes)
07
Step
15 mins
Transfer the filling to a heatproof bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until slightly cooled but not fully set, about 15 minutes. (15 minutes)
08
Step
5 mins
While the filling is cooling, prepare the whipped cream: In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to overwhip. (5 minutes)
09
Step
2 mins
Arrange the fresh raspberries evenly in the bottom of the cooled pie crust. (5 minutes)
10
Step
5 hrs
Pour the slightly cooled gelatin filling over the raspberries, ensuring they are evenly coated. (2 minutes)
11
Step
5 mins
Chill the pie in the refrigerator until the filling is completely set, at least 4 to 6 hours, or preferably overnight. (240-360 minutes)
12
StepJust before serving, garnish the pie with the freshly whipped cream. You can pipe it on decoratively or simply dollop it over the top. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Lisa Maggio
Dec 15, 2024David B: I followed the recipe exactly, and it turned out perfectly. The crust was crisp, and the filling was delicious.
Rowland Swift
Nov 29, 2024Jessica P: Great recipe! Next time, I'll try using a sugar-free gelatin mix to make it a bit healthier.
Rhianna Bednar
Oct 27, 2024Michael K: My pie took a little longer to set than the recipe stated, but it was worth the wait. A beautiful and tasty dessert!
Irwin Reinger
Sep 2, 2024Emily L: I added a hint of lemon zest to the filling, which really enhanced the raspberry flavor. Thanks for the great recipe!
Dustin Dickinson
Jul 3, 2024Sarah M: This pie was a huge hit at our summer picnic! Everyone loved the fresh raspberry flavor.