This is a great pie for summertime when fresh raspberries are in season.
How To Make Raspberry Pie
Ingredients
- 9 inch graham cracker pie shell
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 2 2/3 cup fresh raspberries , or 2 10-oz. packages frozen, defrosted with water pressed out
- 1 tsp pure vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup confectioner's sugar
- 2 tsp fresh lemon juice
- 2/3 cup heavy cream
Instructions
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Place water in a heatproof glass-measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1" of hot water. Allow gelatin to sit until completely dissolved.
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Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well.
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Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one tsp. of the dissolved gelatin and 1-2 tsp of lemon juice or to taste.
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Add 2/3 C. heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.
Nutrition
- Sugar: 42g
- :
- Calcium: 106mg
- Calories: 1169kcal
- Carbohydrates: 135g
- Cholesterol: 58mg
- Fat: 65g
- Fiber: 6g
- Iron: 5mg
- Potassium: 331mg
- Protein: 13g
- Saturated Fat: 20g
- Sodium: 1002mg
- Vitamin A: 685IU
- Vitamin C: 11mg
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