No-Bake Raspberry Pie

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To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!

Submitted by Jan Nelson
Updated on January 25, 2022
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hr 10 mins
Total Time:
1 hr 35 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup crushed fresh raspberries

  • ¾ cup water

  • 1 cup white sugar

  • 3 tablespoons cornstarch

  • ⅛ teaspoon salt

  • 1 teaspoon lemon juice

  • 4 cups fresh raspberries, or as needed

  • 1 (9 inch) baked pie shell

Directions

  1. Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.

  2. Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.

  3. Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

Nutrition Facts (per serving)

227 Calories
6g Fat
45g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 227
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 9%
Sodium 139mg 6%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 19%
Total Sugars 29g
Protein 1g 3%
Vitamin C 20mg 22%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 136mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.