From the kitchen of One Perfect Bite...There are few desserts as easy to make as this one. It really is child's play and it's a perfect recipe for budding cooks to try. Several weeks ago, I promised I'd share the better of the recipes I was collecting for my grandsons with you. This simple pie is one of them. Lots of folks claim credit for it, but I suspect the recipe originally came from the Jello (Kraft) test kitchens. Whatever its origins, the recipe is nearly foolproof and it's perfect for the kids to work with. It makes a nice summer dessert that I thought you might also enjoy while fresh raspberries are in season. The trick to this, of course, is the berries. They should be fully ripe, yet firm enough to hold their shape. Anything less than that and you'll be wasting your time and probably speaking ill of my ancestors. I've also found that the gelatin mixture must be at room temperature before it is poured over the berries. If you are making the pie with children it's best to follow the recipe exactly as it's written. If you are making it by yourself, remove 1 to 2 teaspoons of the gelatin before you stir it into the cornstarch mixture. I'm not a fan of rubbery desserts and the trick here is discovering how much gelatin you actually need to set the pie. While I remove 2 teaspoons, it's probably best to start with just one. The only thing worse than a rubbery pie is one that won't set. Be careful. Children aren't mindful of this and they'll be really pleased with their results. The pie is a beautiful garnet color and it's quite tasty. Bill Cosby would approve. Here's the recipe.
Fresh Raspberry Pie...from the kitchen of One Perfect Bite
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)
1) Combine sugar, cornstarch and water in a small saucepan, stirring until smooth. Bring mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, or until thickened. Remove from heat. Add gelatin and stir until dissolved. Cool for at least 15 minutes.
2) Place raspberries in crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.
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You might also enjoy these recipes:
Raspberry Cream Cheese Muffins - Food and Whine
Raspberry Parfait- Almond Corner
Raspberry Brownies - Peanut Butter Boy
Raspberry Roulade - Jaana's Kitchen
Frozen Raspberry Pie - Back to the Cutting Board