RASPBERRY JELL-O PIE
Steps:
- While frozen pie shell is baking, combine cornstarch, sugar and water. Boil until clear. Cool. Add raspberry Jell-O mix to clear mixture.
- Place fresh or frozen raspberries in baked pie shell, keeping a few out to place on top, if desired. Pour cooled raspberry Jell-O mixture over berries in pie shell.
- Place in refrigerator for a least 2 hours to set up.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
JELLO PIE
A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time
Provided by Nicole Can Cook
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin for at least 2 min, and completely dissolved.
- Mix cold water and ice to measure 1 cup.
- Add to gelatin, stirring until all ice melts.
- Stir in Cool Whip with wire whisk until smooth.
- Refrigerate until mixture is thick and can mound well.
- Spoon into graham cracker crust.
- Refrigerate 4 hours or overnight.
FRESH RASPBERRY PIE
Make and share this Fresh Raspberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and cornstarch.
- Add the water and bring to a boil, stirring constantly.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in gelatin until dissolved.
- Cool for 15 minutes.
- Place raspberries in the crust; slowly pour gelatin mixture over berries.
- Chill until set, about 3 hours.
- Garnish with Cool Whip if desired.
Nutrition Facts : Calories 330.7, Fat 10.4, SaturatedFat 2.1, Sodium 295.1, Carbohydrate 58.1, Fiber 5.9, Sugar 39.4, Protein 3.8
RASPBERRY CHIFFON PIE
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.
Provided by DrGaellon
Categories Pie
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust.
- In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times.
- Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.).
- Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.
Nutrition Facts : Calories 596.6, Fat 36.5, SaturatedFat 19.8, Cholesterol 103.7, Sodium 199.7, Carbohydrate 66.5, Fiber 3.3, Sugar 50.7, Protein 4.1
SUMMER RASPBERRY JELLO PIE
This is one of the first pies I ever learned to make, it is so quick and easy. A long time family favourite.
Provided by Baby Kato
Categories Pie
Time 3h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
- Next add in the frozen raspberries and blackberries.
- Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
- When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.
Nutrition Facts : Calories 155.3, Fat 5.6, SaturatedFat 1.7, Sodium 152.1, Carbohydrate 25.1, Fiber 4.4, Sugar 13.1, Protein 2.5
FRESH RASPBERRY PIE
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
COOL 'N EASY NO-BAKE RASPBERRY JELL-O PIE
Raspberry JELL-O and COOL WHIP provide the creamy, fruity filling for the graham cracker crust in this easy, no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon into crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 20 g, Protein 2 g
RASPBERRY JELLO PIE
My mom would make this often in the summer. The tart/sweet berries are delicious with the chocolate, and the whipped cream is a must!
Provided by Lawsome
Categories Pie
Time 3h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat water in a med. saucepan over medium heat.
- Add in sugar, jello and cornstarch.
- Simmer and stir until thick.
- Arrange berries in even layer over crust.
- Pour jello mixture over top.
- Chill several hours until firm.
- Serve with whipped cream.
Nutrition Facts : Calories 305.7, Fat 8.9, SaturatedFat 1.9, Cholesterol 0.3, Sodium 238, Carbohydrate 56.2, Fiber 2.4, Sugar 41.6, Protein 2.6
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