Fresh Raspberry Pie Recipe

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Fresh Raspberry Pie
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  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack.
  2. In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.
  3. Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.33 Kcal (2987 kJ)
Calories from fat 147.26 Kcal
% Daily Value*
Total Fat 16.36g 25%
Cholesterol 40.67mg 14%
Sodium 52.61mg 2%
Potassium 167.16mg 4%
Total Carbs 131.3g 44%
Sugars 38.86g 155%
Dietary Fiber 7.32g 29%
Protein 8.48g 17%
Vitamin C 27mg 45%
Vitamin A 0.2mg 6%
Iron 1mg 6%
Calcium 38.6mg 4%
Amount Per 100 g
Calories 186.91 Kcal (783 kJ)
Calories from fat 38.59 Kcal
% Daily Value*
Total Fat 4.29g 25%
Cholesterol 10.66mg 14%
Sodium 13.79mg 2%
Potassium 43.8mg 4%
Total Carbs 34.4g 44%
Sugars 10.18g 155%
Dietary Fiber 1.92g 29%
Protein 2.22g 17%
Vitamin C 7.1mg 45%
Iron 0.3mg 6%
Calcium 10.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
  • 19

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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