KitchenAid's Light Raspberry Cream Pie
Fold thickened raspberries into whipped cream to fill a pecan crust in this simple yet tasty raspberry cream pie. Chill and serve, you won't be disappointed.
Prep Time:
30 minutes
Cook Time:
5 to 7 minutes plus cooling time
Serves:
8
Perfect for:
Park Picnics
Ingredients
- 1 1/3 Cups ground pecans
- 2 Tablespoons melted butter
- 1 Tbsp. granulated sugar
- 1/4 Tsp. ground cinnamon
- 1/2 Cup water
- 1 Package unflavored gelatin
- 6 Tablespoons powdered sugar
- 1/4 Cup granulated sugar
- 1 Tbsp. fresh lemon juice
- 1/8 Tsp. salt
- 2 Cups Driscoll's Raspberries
- 1 Cup whipping cream
Directions
- Preheat oven to 350°F. Combine ground pecans, melted butter, sugar, and cinnamon in medium bowl. Press onto bottom and sides of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.
- Pour ½ cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened. Add powdered sugar, granulated sugar, lemon juice and salt to gelatin mixture. Cook and stir over medium-low heat until sugar and gelatin are completely dissolved.
- Stir in raspberries. Let stand about 30 minutes or until thickened.
- Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture. Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving.
