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10 minutes
30 minutes
280 minutes
- 1 (9 inch) unbaked pastry shell
- 3 tablespoons cornstarch
- 1 cup water
- 0.25 cup raspberry flavored Jell-O® mix
- 2.5 cups raspberries
- 1 cup whipped cream
- Preheat your oven to a toasty 450 degrees F (230 degrees C).
- Cover the unpricked pastry shell with a sturdy double layer of heavy-duty aluminum foil.
- Place the pastry shell in the preheated oven for 8 minutes, then remove the foil and bake for an additional 5 minutes. Allow it to cool on a wire rack.
- In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened, about 10 minutes. Remove from heat, whisk in raspberry flavored gelatin, and refrigerate until slightly cooled, about 15 minutes.
- Spread the raspberries evenly over the pie crust. Drizzle the raspberry gelatin mixture on top and refrigerate until firm, for 4 to 6 hours. Finish by topping with whipped cream before serving.
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