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Creamy, Dreamy Raspberry Pie
Published: 1/13/2008 8:50 PM
Last Modified: 1/13/2008 8:50 PM

If you’re looking for a pie that’s fun to make, I have a good one.

Even the best pie makers will admit that not all pies are fun to make. Some are laborious, tedious and a mess to make. For me, that’s lemon meringue. It’s one of my favorite pies to eat, but not to make.

I would recommend this easy, creamy raspberry pie to anyone who is new to pie making or who is looking for something different for a family dessert or to take to a friend’s house.

I know a few people right now who are stuck at home, sick with viruses and the flu, who would be greatly cheered by this bright pink pie. I’ll surely be making a couple more of these pies this week.

The recipe comes from my friend Kitchen Kimberley’s great little book “Timeless Treasures.” Kimberley’s recipe includes 2 cups of mini marshmallows, which would be a great addition if you like marshmallows. But if you don’t have them on hand or don’t like them, it’s delicious without.

Creamy Raspberry Pie
1 envelope unflavored gelatin
½ cup cold water
1 (10-ounce) package frozen raspberries, thawed
¾ cup granulated sugar
1 teaspoon lemon juice
1 (8-ounce) package cream cheese, softened
½ cup whipped topping
2 cups marshmallows, diced (optional)
Prepared 9-inch graham cracker crust
1. In a medium saucepan over low heat, soften the gelatin in cold water, stirring until dissolved; cool.
2. Crush the thawed raspberries in a large bowl. Stir in the sugar, lemon juice and the cooled gelatin mixture. Gradually add the softened cream cheese, mixing until well-blended; chill until slightly thickened.
3. Fold in the whipped topping and marshmallows. Pour mixture into the prepare piecrust and chill thoroughly. Garnish with whipped topping.



Reader Comments 1 Total
becky (5 years ago)
Hi,
The creamy raspberry pie sounds SO good!! I will definetly be trying it! Thank you so much for posting it.
Love,
Becky
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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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