Raspberry Pie

Summer is here, and it is time to enjoy some fruit pies. I think that pie is the next big thing. Cupcakes and doughnuts have had the spotlight for long enough and it is time to enjoy pie. Winter pies are double crusted and filled with fruit, and too heavy for this time of year. This summertime pie is filled with a refreshing homemade raspberry jello and topped with a vanilla whipped cream. It is the perfect dessert for a hot summer day.

This raspberry pie is very easy to make. You could even opt to skip the pie crust altogether and instead make jello.

Prep time: 30 minutes
Total time: 1 1/2 hours

You will need:
8 ounces fresh Raspberries (I used Driscoll’s)
1 cup sugar
1 tbsp lemon juice
3 tbsps corn starch
1/4 tsp salt
1 cup water
9 inch pie crust – I buy the frozen pie crusts in aluminum tins
Optional: 1/2 cup chocolate chips

For the Whipped Cream
Small carton of Heavy Whipping Cream
1 tsp vanilla
1 tsp sugar

Step 1:
Bake the pie crust following the instructions provided. Sometimes I put chocolate chips in the pie crust just before I take the pie crust out of the oven. Then spread the chocolate around to coat the bottom of the crust. (Coating the crust in chocolate prevents the crust from getting soggy if you aren’t going to eat the entire pie right away). My friends really liked the chocolate, try it.

Step 2:
Place the raspberries in a blender and puree.

Step 3:
In a heavy bottomed saucepan, combine the sugar, corn starch, salt, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture boils. Boil one minute. Set aside and allow to cool for 10 minutes. Then pour the mixture into the pie crust. Chill for at least one hour.

Step 4:
Prepare the whipped cream. Combine 1 cup heavy whipping cream and 1 tsp vanilla and 1 tsp sugar (either powdered or granulated). Use an electric mixer to whip into soft peaks. Serve the pie with a dollop of whipped cream.

This post was sponsored by Driscolls, but my love of raspberries is all mine.