Description
This classic Raspberry Pie features a flaky 9-inch pie crust filled with a sweet, tangy raspberry filling made from fresh raspberries, raspberry Jello, and a thickened sugar syrup. Perfect for summer desserts, this pie offers a vibrant color and a balance of sweetness and tartness in every slice.
Ingredients
Scale
Pie Crust
- 1 (9-inch) pie crust
Filling
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 1½ cups water
- 3 ounces raspberry Jello (gelatin dessert mix)
- 4 cups fresh raspberries
Instructions
- Prepare the Filling: In a medium saucepan, combine the sugar, cornstarch, and water. Stir well to dissolve the cornstarch completely to avoid lumps.
- Cook the Base Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and becomes clear and glossy, about 5-7 minutes.
- Add Jello and Mix: Remove the saucepan from heat and immediately stir in the raspberry Jello powder until completely dissolved to give the filling a vibrant color and flavor.
- Combine with Raspberries: Gently fold in the fresh raspberries to coat them evenly with the thickened mixture without breaking them apart.
- Fill the Pie Crust: Pour the raspberry filling evenly into the unbaked 9-inch pie crust, spreading gently to distribute the raspberries.
- Chill to Set: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm to the touch, ensuring a sliceable consistency.
- Serve: Once set, slice and serve chilled. Optionally, top with whipped cream or fresh raspberries for garnish.
Notes
- Use fresh, ripe raspberries for the best flavor and texture.
- The pie crust can be homemade or store-bought.
- If you prefer a sweeter pie, you may add more sugar to the filling.
- Ensure constant stirring while cooking the sugar and cornstarch mixture to prevent burning or lumps.
- This pie is best served cold and should be stored in the refrigerator.
Keywords: raspberry pie, fresh raspberry dessert, no-bake pie, summer pie, fruit pie