Go Back Email Link
–+ servings
Close-up side view of raspberry pie slice with glossy raspberry filling packed with whole fresh raspberries, flaky crust, whipped cream topping, and fresh raspberries on a white plate.
Print Recipe
No ratings yet

Raspberry Pie Recipe

Fresh raspberries piled into a pre-baked crust, topped with a warm jello syrup, and chilled until perfectly set. Just 15 minutes of active prep, then the fridge does the rest.
Prep Time15 minutes
Chill Time3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 261kcal
Author: Shauna

Ingredients

  • 4 cups fresh raspberries
  • 1 nine-inch pie crust pre-baked
  • 1½ cups granulated sugar
  • 1½ cups water
  • 2 tablespoons cornstarch
  • 1 package 3 ounces raspberry Jello

Instructions

  • Bake the pie crust according to the package or recipe directions for a single crust pie. Set it aside to cool completely.
  • Whisk the granulated sugar and cornstarch together in a large saucepan until combined and any lumps are gone.
  • Add the water and bring the mixture to a boil over high heat, stirring constantly.
  • Once boiling, reduce the heat to medium-high and cook for 2 to 3 minutes, stirring the whole time, until the mixture thickens and turns translucent. Remove the pan from the heat.
    A stainless steel saucepan filled with a cloudy white thickened sauce sits on a white marble countertop, with a metal whisk resting inside the pot and light foam forming around the edges of the liquid.
  • Add the dry Jello mix and whisk until it dissolves completely into the syrup. Let the mixture cool for 15 minutes, whisking occasionally.
    A stainless steel saucepan filled with bright red raspberry pie filling simmers on a white marble countertop, with small bubbles forming on the surface and a metal whisk resting inside the pot.
  • Arrange the fresh raspberries evenly in the cooled pie crust. Pour the Jello syrup over the berries and use a rubber spatula to gently press them down into the filling and smooth the surface.
    Bright red raspberry glaze is being poured from a saucepan over fresh raspberries in an unbaked pie crust, with a whisk resting nearby on a white marble countertop.
  • Refrigerate for at least 3 hours or overnight until fully set. Serve with whipped cream or whipped topping if desired.
    A fresh raspberry pie filled with glossy raspberry filling and whole raspberries sits in a flaky pie crust on a marble countertop, surrounded by scattered raspberries, stacked dessert plates, and a basket of fresh berries.

Notes

  • Use fresh raspberries. Frozen raspberries release too much liquid as they thaw and will prevent the filling from setting properly.
  • Don't rush the syrup. Boil it for a full 2 to 3 minutes, stirring constantly, until it turns visibly translucent. If it still looks cloudy or thin, give it another minute.
  • Make sure the Jello dissolves completely into the hot syrup before you let the mixture cool.
  • This pie is best made the night before. It needs at least 3 hours to set, but overnight gives you a cleaner slice.
  • Use a large saucepan. The syrup bubbles aggressively and will splatter in a small pot.
 

Nutrition

Calories: 261kcal | Carbohydrates: 53g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 80mg | Potassium: 107mg | Fiber: 4g | Sugar: 36g | Vitamin A: 18IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg