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Raspberry Cream Pie

Raspberry Cream Pie

Raspberry Cream Pie


Makes 8 servings


1-1/3 cups ground pecans
2 tablespoons melted butter
1 tablespoon sucralose-based sugar substitute
1/4 teaspoon ground cinnamon
1/2 cup water
1 envelope unflavored gelatin
6 tablespoons powdered sugar
1/4 cup sucralose-based sugar substitute
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh raspberries or 1 bag (12 ounces) frozen unsweetened raspberries, thawed
1 cup heavy cream


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

Nutritional Information

Serving Size: 1 slice (1/8 of total recipe)
Fiber 4 g
Carbohydrate 14 g
Cholesterol 49 mg
Saturated Fat 10 g
Total Fat 27 g
Calories from Fat 78 %
Calories 299
Protein 3 g
Sodium 81 mg

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