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Raspberry Pie




Source of Recipe


Ezine


List of Ingredients




1 Baked pastry shell
5 C fresh or frozen raspberries, divided
3/4 C sugar
1/2 C cold water
3 T lemon juice
3 T cornstarch
3/4 C whipping cream
2 T sugar



Recipe



In a medium saucepan, stir together 2 C raspberries, the 3/4 C sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool slightly.
Cover and refrigerate until thoroughly chilled.
Carefully fold 2 C of the remaining raspberries into the chilled mixture. Spoon into pastry shell. Cover; chill for at least 2 hours or until firm.
To serve, in chilled medium bowl, combine whipping cream and the 2 T sugar; beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with whipped cream and remaining berries.

Makes 8 servings.