Maggie's Fresh Raspberry Pie
Description
Maggie's fresh raspberry pie recipe stars fresh raspberries, raspberry-flavored gelatin, and freshly whipped cream in this quick, easy summer fruit pie.
Ingredients
•
1 (9 inch) unbaked pastry shell
•
1 cup white sugar
•
1 cup water
•
3 tablespoons cornstarch
•
1/4 cup raspberry flavored Jell-O® mix
•
2 1/2 cups raspberries
•
1 cup whipped cream
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
2
Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
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.
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.