Maggie's Fresh Raspberry Pie

Maggie's Fresh Raspberry Pie

20 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    4 h 40 m
Robin C
Recipe by  Robin C

“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.”

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Adjust Servings

Original recipe yields 1 (9 inch) pie



  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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Reviews (20)

Rate This Recipe


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 soggy. Maybe it's supposed to be that way? At any rate, no one cared because it was so good. I made two pies and they were both gone in one day. Do not forget the whipped cream!



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 good that I'm sure to make it again! I used frozen raspberries.



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

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Raspberry Pie I


next recipe:

Fresh Red Raspberry Cream Pie