Maggie's Fresh Raspberry Pie
Ingredients
- 1 (9 inch) unbaked pie crust pastry shell
- 1 cup white sugar
- 1 cup water
- 3 tablespoons cornstarch
- ¼ cup raspberry-flavored gelatin mix (such as Jell-O)
- 2 ½ cups fresh raspberries
- 1 cup whipped cream
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
- Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
- 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.
- 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.
Source
Original recipe: View Original