Summer Raspberry Jello Pie

Submitted by Baby Kato

"This is one of the first pies I ever learned to make, it is so quick and easy. A long time family favourite."

 

• Ready In: 3hrs 10mins
• Ingredients: 10
• Yields: 8 slices
• Serves: 8

ingredients

• 1 deep dish pie shell, baked
• 236.59 ml raspberry juice
• 85.04 g jello wild raspberry gelatin powder (1 pkge)
• 283.49 g raspberries (1 pkge)
• 283.49 g blackberries (1 pkge)
• 473.18 ml whipped cream, garnish (optional)
• 29.57 ml coconut, toasted, garnish (optional)
• 8 fresh raspberries, garnish (optional)
• 8 fresh blackberries, garnish (optional)
• 1 fresh mint sprig, garnish (optional)

directions

1. Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
2. Next add in the frozen raspberries and blackberries.
3. Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
4. When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.

Reviews

[Lavender Lynn]

Other than the crust -- and I could have used a frozen one -- this is remarkably simple to make. We used frozen raspberries and Marionberries and a crust made from Anme's Recipe#221118. I can picture this filling scooped over vanilla ice cream. Not sophisticated, but certainly delicious!

 

[MsSally]

This was good. I had to make a few substitions, but it was good none the less. I used froxen mixed berries and cran rasberry juice. The flavor was nice and tart, not over poweringly sweet. Thanks for a great recipe.