Hot dogs, burgers, ribs, corn on the cob, and the list goes on………the 4th of July is about food and fireworks! But, after all of the grilled food, you need a little dessert…….something refreshing, tangy, sweet and cool.
Fresh Raspberry Pie is all of these things. I LOVE raspberries, I have them almost daily in a smoothie. When the grocery store had them on sale…. 99 cents…….I know right……I bought a ton of them.
Single layer on a cookie sheet, into the freezer until frozen, then into a ziplock bag and you have fresh berries ready anytime you want. I do put them in the portion ziplock bags….perfect smoothie size. Raspberries at the ready!!
So, about this pie…..I think I have mentioned that I was the bakery manager at a local grocery store years ago. In the summer we made a strawberry pie that we sold out of every time!!! Not only was it delicious, but it was beautiful, fresh berries all glisteny and shiny, with a beautiful circle of whipped cream. It was the perfect summer dessert.
Why not with other berries…..why didn’t I think of this before? My adored raspberries would be perfect for this pie!
It is really quite simple to make…. a pre baked pie crust. I do use the store bought, the roll out kind……I need to hone my pie crust making skills…….as I currently do not possess this skill. Pre bake the crust and allow it to cool.
In the meantime, combine the sugar, cornstarch, and water, thicken, add the jello (un-mixed) I know, but I had to say it…..you know, like they tell you not to use your hairdryer in the tub. I always think that stuff is funny cause you know some jack-ass did it or they wouldn’t need the label!
Once the jello mixture has cooled for about 15 minutes, pour it over the raspberries you have placed in the cooled pie crust. I did use my frozen raspberries, but you can of course use fresh. In the frig until the jello is set……Tip:using the frozen berries makes this happen quicker.
Decorate with whipped topping or just drop a dollop on a slice and you have a mouthwatering, luscious, tangy, raspberry red piece of pie….perfect for your summer dessert pleasure!Print
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1– 3 ounce package raspberry jello
- 8 cups fresh raspberries
- 1 pre baked 9 inch pie crust
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, and cook stirring for 2 minutes or until thickened. Remove from the heat and stir in jello until dissolved. Cool for 15 minutes.
- Place raspberries in the crust; slowly pour jello mixture over berries. Chill until set, about 3 hours.
A graham cracker crust would work well also!