RASPBERRY JELLO PIE
My mom would make this often in the summer. The tart/sweet berries are delicious with the chocolate, and the whipped cream is a must!
Provided by Lawsome
Categories Pie
Time 3h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat water in a med. saucepan over medium heat.
- Add in sugar, jello and cornstarch.
- Simmer and stir until thick.
- Arrange berries in even layer over crust.
- Pour jello mixture over top.
- Chill several hours until firm.
- Serve with whipped cream.
Nutrition Facts : Calories 305.7, Fat 8.9, SaturatedFat 1.9, Cholesterol 0.3, Sodium 238, Carbohydrate 56.2, Fiber 2.4, Sugar 41.6, Protein 2.6
FAVORITE FRESH RASPBERRY PIE
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.
SUMMER RASPBERRY JELLO PIE
This is one of the first pies I ever learned to make, it is so quick and easy. A long time family favourite.
Provided by Baby Kato
Categories Pie
Time 3h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
- Next add in the frozen raspberries and blackberries.
- Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
- When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.
Nutrition Facts : Calories 155.3, Fat 5.6, SaturatedFat 1.7, Sodium 152.1, Carbohydrate 25.1, Fiber 4.4, Sugar 13.1, Protein 2.5
MAGGIE'S FRESH RASPBERRY PIE
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.
Provided by Robin C
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- 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 : Calories 283.3 calories, Carbohydrate 48.9 g, Cholesterol 5.7 mg, Fat 9.3 g, Fiber 3.5 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 151.1 mg, Sugar 33 g
NO-BAKE RASPBERRY PIE
To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!
Provided by Jan Nelson
Categories No-Bake Pies
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g
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