Chilled Raspberry Cream Pie

May 2007
Chilled Raspberry Cream Pie

by 35 people

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Too hot to cook? You can still enjoy a berry pie—this no-bake version comes together in the fridge.

Makes: 6 servings

Prep: 15 mins

Cook: 10 mins

  • 1 cup heavy cream
  • 1/8 teaspoon almond extract
  • 3/4 cup sugar
  • 1 envelope  unflavored gelatin
  • 1 10 ounce package  frozen raspberries
  • 2 teaspoons fresh lemon juice
  • 1 9 inch pie crust, baked and cooled
  1. Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form.
  2. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.
  3. Fold the whipped cream into the berry mixture and spread in the pie crust. Refrigerate until set, a few hours or overnight.
  • Stir gently when folding the cream with the berry mixture to keep the filling fluffy and the fruit intact.