Ingredients for Raspberries Creme Pie
- 1 (9-inch) prepared pie crust (store-bought or homemade)
- Whipping Cream
- White Sugar
- Unflavored Gelatin
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
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How to Make Raspberries Creme Pie
- In a medium saucepan, combine 1 cup heavy cream, ¾ cup granulated sugar, and 2 ½ teaspoons unflavored gelatin.
- Heat over medium heat, stirring constantly, until the sugar and gelatin are completely dissolved and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Cool the mixture, stirring occasionally, until it begins to thicken slightly (about 15-20 minutes). Prevent a skin from forming by placing plastic wrap directly on the surface of the cream.
- In a separate bowl, gently fold in 1 cup sour cream until thoroughly blended.
- Gently fold in 1 ½ cups fresh raspberries.
- Pour the filling into your prepared 9-inch pie crust.
- Garnish with the remaining ½ cup fresh raspberries.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
108g
Fat
94g
Carbs
15g
