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Fresh Raspberry Pie

  • Author: Marty Boyd
  • Yield: 8 1x



  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 13 ounce package raspberry jello
  • 8 cups fresh raspberries
  • 1 pre baked 9 inch pie crust


  1. 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.
  2. 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!