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Heavenly Raspberry Pie




Source of Recipe


unknown


List of Ingredients




1 recipe Baked Pastry Shell
5 cups fresh or frozen raspberries
3/4 cup sugar
1/2 cup cold water
3 Tbs lemon juice
3 Tbs cornstarch
3/4 cup whipping cream
2 Tbs sugar


Recipe



1 Prepare Baked Pastry Shell as directed; set aside.
2 In a medium saucepan, stir together 2 cups raspberries, the 3/4 cup 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.
3 Carefully fold 2 cups of the remaining raspberries into the chilled mixture. Spoon into pastry shell. Cover; chill for at least 2 hours or until firm.
4 To serve, in chilled medium bowl, combine whipping cream and the 2 tablespoons sugar; beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with whipped cream and remaining berries.
5 Serves 8.
6 Per serving raspberry pie: 350 calories, 17 g total fat (7 g sat. fat), 31 mg cholesterol, 77 mg sodium, 47 g carbohydrate, 6 g fiber and 3 g protein. Dietary exchanges: 3 other carbohydrate, 2 fat.