Recipe by Robin C
"What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream."
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1 (9 inch)
unbaked pastry shell
raspberry flavored Jell-O® mix
2 1/2 cups
I will definitely make this again. It was very good. Next time, I would probably mix the raspberries into the gelatin mixture before adding it to the crust. And my bottom crust got really soggy. Maybe it's supposed to be that way? At any rate, no one cared because it was so good. I made two pies and they were both gone in one day. Do not forget the whipped cream!
I made this pie based on the good reviews, but I was very disappointed. The pie tasted like dried out gelatin. I was sorry I wasted my fresh raspberries from my garden.
I've never made a pie like this before. It turned out great! A previous comment said that the crust was soggy...just cook it longer next time. Cook until it's nice and brown. Mine turned out so good that I'm sure to make it again! I used frozen raspberries.
My family loved this pie! I just used a premade graham cracker crust to make it extra easy. Very delicious!
this pie is simply wonderful!! my family requests it for every holiday and event! thanks for sharing!
This is a nice, refreshing dessert! The only thing different that I do is to stir the raspberries into the sugar mixture after cooling it in the refrigerator for 5 to 10 minutes rather than putting raspberries directly on the bottom of the crust. It tastes wonderful.
i loved this recipe! super easy! the first time i made this pie, i didnt have raspberry gelatin so i used cherry. the cherry seemed to help counteract the tartness of the raspberries.
I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Maggie's Fresh Raspberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
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