Ingredients
8
8 servings
- •4 cups fresh raspberries, divided
- •0.5 cup water
- •2 tablespoons cornstarch
- •0.25 cup cold water
- •0.5 cup white sugar
- •1 tablespoon lemon juice
- •1 (9 inch) ready-to-use refrigerated pie crust
- •1 cup whipped cream for garnish
- •1 teaspoon lemon zest for garnish
Instructions
- Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
- Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
- Garnish slices with whipped cream and lemon zest.
Nutritional Facts
Per 8 servings
- Calories: 220
- Carbohydrate: 33g
- Fat: 10g
- Fiber: 5g
- Protein: 2g
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