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      Raspberry Pie

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      Raspberry Solution




      • 2 cups water


      • 1/2 cup frozen (no sugar added) raspberries


      Combine water and raspberries in an 8-cup Pyrex glass bowl, microwave on high for 5 minutes. Stir and set aside and steep for approximately 15 minutes or more.


      Basic Graham Cracker Crust



      • 1 1/2 cups graham crackers crumbs

      • 1/4 cup sugar

      • 1/4 cup (1/2 stick) butter, melted


      Prepare crust while raspberries are steeping.



      In a medium bowl use a fork to combine graham crackers, sugar and butter. Mix well until crumbs are evenly coated with butter.

      Press into a 9- to 10-inch glass baking plate. Bake until slightly browned in a preheated 350 degree oven for 10 minutes.



      Raspberry Filling




      • 1 cup sugar


      • 1 pinch salt


      • 1/3 cup cornstarch


      • steeped raspberry solution


      • 3 1/2 cups frozen raspberries, not thawed



      In an 8-cup Pyrex glass bowl, combine sugar, salt and cornstarch and mix well with a wire whip. Slowly add raspberry solution. Mix until all ingredients are dissolved.

      Place in microwave and cook on high for 3 1/2 minutes. Stir and return to microwave for an additional 3 1/2 minutes, or until the solution becomes thick and clear.

      Once solution is clear, add raspberries. Mix well and allow the fillings to cool slightly. Pour into the prepared graham cracker crust.

      Cool in refrigerator until time to serve. Serve with a dollop of whipped cream with raspberry garnish.

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