Fresh Raspberry Pie II


August 30, 2017

Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color!


1/4 cup sugar

1 tablespoon cornstarch

1 cup water

1 package (3 ounces) raspberry gelatin

4 cups fresh raspberries

1 graham cracker crust (9 inches)


1In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.

2Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.

From Taste of Home,  Originally published in the magazine, Taste of Home, June/July 1996, page 29, Quote about recipe, from Patricia Staudt, Marble Rock, Iowa, is from that website.