This pie is refrigerated until it turns solid. It’s great topped with whipped cream or cool whip.
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 cup water
- 1/2 of 3-ounce box raspberry gelatin
- 1 pint raspberries (fresh or frozen)
- 9-inch pie crust baked
Stir cornstarch and sugar together in a small saucepan; add water. Bring to boil over medium heat to thicken. Remove from heat, stir in raspberry gelatin. Let cool. Stir in raspberries. Pour into baked crust. Refrigerate until solid. Top with whipped topping.
Photo by Jodi Miller