Directions:
- Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
- Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
- Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1575.04 Kcal (6594 kJ) | ||
| Calories from fat | 577.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.14g | 99% | |
|---|---|---|---|
| Cholesterol | 5.55mg | 2% | |
| Sodium | 951.98mg | 40% | |
| Potassium | 944.15mg | 20% | |
| Total Carbs | 252.1g | 84% | |
| Sugars | 78.94g | 316% | |
| Dietary Fiber | 36.58g | 146% | |
| Protein | 11.31g | 23% | |
| Vitamin C | 134mg | 223% | |
| Iron | 6.9mg | 38% | |
| Calcium | 182.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 160.89 Kcal (674 kJ) | ||
| Calories from fat | 58.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 99% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 2% | |
| Sodium | 97.25mg | 40% | |
| Potassium | 96.45mg | 20% | |
| Total Carbs | 25.75g | 84% | |
| Sugars | 8.06g | 316% | |
| Dietary Fiber | 3.74g | 146% | |
| Protein | 1.16g | 23% | |
| Vitamin C | 13.7mg | 223% | |
| Iron | 0.7mg | 38% | |
| Calcium | 18.6mg | 18% | |
* 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.
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