Maggie's Fresh Raspberry Pie Recipe -
Maggie's Fresh Raspberry Pie Recipe
  • READY IN 4+ hrs

Maggie's Fresh Raspberry Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 (9 inch) pie Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    4 hrs 40 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
  3. Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  4. Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
  5. Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2007

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!

Most Helpful Critical Review
Jun 22, 2009

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.

Jan 13, 2008

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.

Aug 01, 2008

My family loved this pie! I just used a premade graham cracker crust to make it extra easy. Very delicious!

Dec 30, 2007

this pie is simply wonderful!! my family requests it for every holiday and event! thanks for sharing!

Oct 04, 2012

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.

Jul 28, 2014

I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum!

Sep 19, 2011

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.


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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