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Raspberry Pie

Raspberry Pie Slice
Raspberry Pie

Calories 185 (38% from fat)
Fat 8 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 0.5 mg.
Sodium 96 mg.
Carb. 27 gram
Fiber 3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 1 gram


1 pie crust
(We used Pillsbury Regular Pie Crust Frozen.)

12 oz. (About 3 cups) fresh raspberries

1 1/3 cups water

3 Tbsp. cornstarch

1 cup Splenda

1 package (0.3 oz.) Sugar Free Raspberry Jell-O

1 container (8 oz.) Zero Sugar Cool Whip

Delicious raspberry pie without all the added sugar from traditional pie filling. This recipe is a little higher in fat, but remember it's a dessert, not a meal.

Raspberry Pie

1. Heat oven to 400 degrees Fahrenheit. Let pie crust thaw for 10 to 20 minutes then prick the bottom and around the side thoroughly with a fork.

2. Bake on a rack for 9 to 12 minutes, until lightly browned. Then set aside to cool.

3. Once pie crust is cool, add the fresh raspberries.

Raspberry Pie Filled with Berries

4. Put water in a sauce pan and start whisking in the cornstarch. Add SMALL amounts at a time to prevent clumping.

5. Once the cornstarch is mixed in, whisk in the Splenda, SMALL amounts at a time.

6. Finally, whisk in the Jell-O.

7. Once thoroughly combined, pour the mixture over the fresh raspberries. Chill overnight in the refrigerator.

Raspberry Pie Filled with Berries and Jell-O

8. The next day cover with the sugar free Cool Whip. Cut into 8 slices and serve.

Yield: 1 Slice Per Serving - 8 Servings Total

 Raspberry Pie Topped with Whipped Cream
Raspberry Pie Slice

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