raspberrypie7_little-house-dunes

by Heather Harris Brady

This is a guest post from my aunt’s kitchen! This pie is one of her go-to award-winning go-to recipes, and since it’s a no-bake it’s a great choice for a busy/humid holiday weekend. If you’re a beginning baker or you want a “sure-thing” for a party this is it.

You can substitute a chocolate crust for the graham crackers, and you can also double the recipe by lining a 13×9 pan with a crumb crust then cutting it into squares.

N0-Bake Raspberry Pie, Makes eight servings

  • One small box raspberry gelatin
  • One small box cook & serve vanilla pudding (not instant!)
  • One cup water
  • 2 pints fresh raspberries, cleaned and washed
  • 3 T. cream cheese
  • One cup whipped cream (or Cool Whip)
  • 1/2 c. powdered sugar
  • One graham cracker crust (or gluten free crumb crust of your choice)

Combine the gelatin, pudding mix and water in a saucepan.

raspberrypie_little-house-dunes

Bring to a boil, stirring constantly. Once at a boil, cook for one minute and cool it to lukewarm.

raspberrypie1_little-house-dunes

While the gelatin is cooling make the cream filling. Beat together the cream cheese, powdered sugar and whipped cream.

raspberrypie3_little-house-dunes

raspberrypie4_little-house-dunes

Spread it in the bottom of the pie shell.

raspberrypie5_little-house-dunes

Fold the raspberries into the gelatin.

raspberrypie6_little-house-dunes

Then pile them on top of the cream filling. Cool for at least two hours, until the pie is set.

raspberrypie8_little-house-dunes

raspberrypie10_little-house-dunes

You could even toss a few blueberries on top before the filling sets for a little red-white-blue action.

raspberrypie7_little-house-dunes

One year ago: Strawberry Cookie Cones

 

 

Advertisements