Description
No-Bake Raspberry Pie is a light and fruity dessert with a sweet raspberry filling set in a graham cracker crust. It’s quick to prepare and perfect for warm-weather gatherings or when you want a simple, refreshing treat.
Ingredients
Units
Scale
- 1 pre-made 9-inch graham cracker pie crust
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup water
- 2 tbsp raspberry gelatin powder (like Jell-O)
- 3 cups fresh raspberries
- Whipped cream for topping (optional)
Instructions
- In a small saucepan, whisk together sugar and cornstarch.
- Add water and cook over medium heat, stirring constantly, until mixture thickens and becomes clear.
- Remove from heat and stir in raspberry gelatin powder until fully dissolved.
- Let the mixture cool for 10–15 minutes, then gently fold in the fresh raspberries.
- Pour the raspberry mixture into the graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours, or until set.
- Top with whipped cream before serving, if desired.
Notes
- Use fresh, firm raspberries for the best texture and flavor.
- Substitute other berries like strawberries or blackberries for a variation.
- This pie is best enjoyed within 2–3 days of making.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg