What a lovely alternative to simply picking fresh raspberries from the bush and eating them! This light, fruity dessert is my favorite to serve with just-whipped cream.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 (9 inch) pie |
Ingredients
- 1 (9 inch) unbaked pastry shell
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 cup water
- ¼ cup raspberry flavored Jell-O® mix
- 2 ½ cups raspberries
- 1 cup whipped cream
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
- Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- 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.
- 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.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 151 mg |
| Sugars | 33 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
making this now because I cant find my mom’s recipe and this is similar. for the soggy issue with folks, after you bake the shell, you can put some of the cooked gelatin on the pie crust before loading the berries. then poor rest over top. I don’t cool my gelatin in fridge prior to loading the pie.
I made this recipe a 2nd time and still delicious….this recipe could also include different fruits according to the kind of jello you use. Ie) strawberry pie. By the way I used strawberry jello the first time because my grocer had no raspberry jello…it was yummy. My husband requested I make 2 raspberry pies today and I did
Replaced pie crust with a Keebler Elf 10in graham crust and another pint of raspberries.
This was wayyyyy too sweet to the point where I couldn’t taste the raspberries. Maybe no extra sugar would make it better?
I get raves every time I make this. I prefer to fold the berries into the gelatin mixture before pouring it into the pie crust, and a 9 inch, premade graham cracker crust works great too. Also, I reduce the white sugar to ¾ cup to let the tartness of the raspberries come through. This is a simple, elegant, tasty summer treat!
One of my favourite things to do with fresh raspberries. I used half the package of jello, it’s almost 1/4 cup and the other half can be used for the next pie. It’s a very light tasting pie, not overwhelmingly like a baked raspberry pie.
Instead of using raspberry jello – I used strawberry. This recipe is sinful!!
I love this recipe. I do use the entire envelope of jello. I have used regular and sugar free jello, both work great. I have made it with several different kinds of fruit, I just changed the flavor of the jello to match the fruit.
Did not like it at all. Was way too sweet and the texture was weird. Glad I tried it but I won’t be making this again.
I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum!
I make this with blackberries and a graham cracker crust. Super sweet and delicious!
I’ve been making strawberry pie like this for many years. I loved the fresh raspberries, they were so fresh right from my garden. However, the pie crust didn’t turn out the way I like it. I’ll probably just follow the directions on the package from now on for the crust. I did use 3 generous cups of berries as I had a deep dish crust. All I had on hand was sugar free black cherry jello so I used that and it was awesome. I used 1/2 pack of jello seeing it was sugar free. Very good pie.
I just made this pie for Thanksgiving! My family loves it so much, they wanted it rather than pumpkin pie. The tart/ sweet combo is amazing. I use a graham cracker crust but other than that, follow as written. Now a family favorite!!
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.
Excelletnt pie. Added another 1/8 cup of gelatin and water. Used 3 cups of raspberries. This enhanced the flavor. One of the best raspberries pies I’ve ever had.
Great easy recipe!
A couple of reviews said the pie was too sweet. I made two pies the same day. Followed the recipe exactly. One pie was sweeter than the other so I am blaming it on the tartness of the berries. One batch of berries must have been sweeter than the other. Used frozen berries picked from our back yard. Both pies got rave reviews from my children and grandchildren. I made one pie in a heart shaped cake pan and served it for a Valentine’s Day celebration. Easy. Everyone wants the recipe!
I wish the gel had more flavor, it was just super sweet and you couldn’t taste the raspberry. Maybe less sugar would help with this.
This was exactly what I was looking for! It was wonderful and a great way to use the fresh raspberries I got from a friend.
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.