Raspberry Cream Pie the Editors of Publications International, Ltd.
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||envelope unflavored gelatin|
|6||tablespoons powdered sugar|
|1/4||cup sucralose-based sugar substitute|
|1||tablespoon fresh lemon juice|
|2||cups fresh raspberries or 1 bag (12 ounces) frozen unsweetened raspberries, thawed|
|1||cup heavy cream|
- 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.
- 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.
- 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.
|Serving Size:||1 slice (1/8 of total recipe)|
|Calories from Fat||78 %|
|Total Fat||27 g|
|Saturated Fat||10 g|
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