Heavenly Raspberry Pie

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“When raspberries are in season and cheap this is requested over and over by my family. It is a combination of cooked and fresh raspberries. It takes awhile to make but only because it has to chill so long so plan ahead. But you will love it greatly. Serve with whipped cream with a bit of almond flavoring in it.”
READY IN:
4hrs 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pie crust as directed and bake. Set aside.
  2. In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
  3. Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
  4. Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
  5. Serve with remaining cup of berries and whipped cream.

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