My Raspberry Cream Pie Recipe

Name: My Raspberry Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 113 cups pecans; 2 tablespoons butter melted; 1 tablespoon sugar; 1 teaspoon cinnamon ground; 1/2 cup water; 1 envelope gelatin, unflavored; 6 tablespoons powdered sugar; 1/4 cup sugar; 1 tablespoon lemon juice fresh; ⅛ teaspoon salt; 2 cups raspberries or 1 bag (12 ounces) frozen unsweetened, thawed; 1 cup heavy whipping cream

Servings: persons

113 cups pecans
2 tablespoons butter melted
1 tablespoon sugar
1 teaspoon cinnamon ground
1/2 cup water
1 envelope gelatin, unflavored
6 tablespoons powdered sugar
1/4 cup sugar
1 tablespoon lemon juice fresh
⅛ teaspoon salt
2 cups raspberries or 1 bag (12 ounces) frozen unsweetened, thawed
1 cup heavy whipping cream

1
1.Preheat oven to 350F.
2
Combine ground pecans, melted butter, sugar substitute and cinnamon in medium bowl.
3
Press onto bottom and up side of 9-inch pie plate.
4
Bake 5 to 7 minutes or until set and lightly browned.
5
Cool completely.
6
2.Pour 1/2 cup water into medium saucepan; sprinkle with gelatin.
7
Let stand about 5 minutes or until gelatin is softened.
8
Add powdered sugar, sugar substitute, lemon juice and salt to gelatin mixture.
9
Cook and stir over medium-low heat until sugar and gelatin are completely dissolved.
10
Stir in raspberries.
11
Let stand about 30 minutes or until thickened.
12
3.Beat cream in large bowl at high speed of electric mixer until stiff peaks form.
13
Fold in raspberry mixture.
14
Gently spoon into prepared crust.
15
Refrigerate 2 to 3 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 113 cups pecans, 2 tablespoons butter melted, 1 tablespoon sugar, 1 teaspoon cinnamon ground, and more.

Yes, My Raspberry Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Raspberry Cream Pie

How did you like this recipe?

Frequently Asked Questions