Maggie's Fresh Raspberry Pie

Maggie's Fresh Raspberry Pie

Robin C 0

"What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream."


4 h 40 m servings 283 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
  3. Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  4. Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
  5. Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.
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Your rating



  1. 23 Ratings


I will definitely make this again. It was very good. Next time, I would probably mix the raspberries into the gelatin mixture before adding it to the crust. And my bottom crust got really sog...

I've never made a pie like this before. It turned out great! A previous comment said that the crust was soggy...just cook it longer next time. Cook until it's nice and brown. Mine turned out so ...

My family loved this pie! I just used a premade graham cracker crust to make it extra easy. Very delicious!

this pie is simply wonderful!! my family requests it for every holiday and event! thanks for sharing!

This is a nice, refreshing dessert! The only thing different that I do is to stir the raspberries into the sugar mixture after cooling it in the refrigerator for 5 to 10 minutes rather than put...

I made this pie based on the good reviews, but I was very disappointed. The pie tasted like dried out gelatin. I was sorry I wasted my fresh raspberries from my garden.

I entered it in a baking contest at my Parks & Recreation and won a Silver Medal with it. Yum!

i loved this recipe! super easy! the first time i made this pie, i didnt have raspberry gelatin so i used cherry. the cherry seemed to help counteract the tartness of the raspberries.

Excelletnt pie. Added another 1/8 cup of gelatin and water. Used 3 cups of raspberries. This enhanced the flavor. One of the best raspberries pies I've ever had.