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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 16 |
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This is one of the first pies I ever learned to make, it is so quick and easy. A long time family favourite. Ingredients:
1 deep dish pie shell, baked |
1 cup raspberry juice |
3 ounces jello wild raspberry gelatin powder (1 pkge) |
10 ounces raspberries (1 pkge) |
10 ounces blackberries (1 pkge) |
2 cups whipped cream, garnish (optional) |
1/8 cup coconut, toasted, garnish (optional) |
8 fresh raspberries, garnish (optional) |
8 fresh blackberries, garnish (optional) |
1 fresh mint sprig, garnish (optional) |
Directions:
1. Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
2. Next add in the frozen raspberries and blackberries.
3. Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
4. When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.
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