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.
Bring to a boil, stirring constantly. Once at a boil, cook for one minute and cool it to lukewarm.
While the gelatin is cooling make the cream filling. Beat together the cream cheese, powdered sugar and whipped cream.
Spread it in the bottom of the pie shell.
Fold the raspberries into the gelatin.
Then pile them on top of the cream filling. Cool for at least two hours, until the pie is set.
You could even toss a few blueberries on top before the filling sets for a little red-white-blue action.
One year ago: Strawberry Cookie Cones