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Raspberry Glaze Pie With Ginger Snap Crust

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Ingredients
  Melted margarine 1⁄8 Cup (2 tbs)
  Gingersnap crumbs 1 1⁄4 Cup (20 tbs)
  Confectioners sugar 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Raspberries 1 Pint
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin 2 Teaspoon
  Cold water 1 1⁄2 Tablespoon
  Melted margarine 2 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Vanilla pudding 200 Gram (1 Package)
  Almond extract 1⁄2 Teaspoon
  Cream 1 Cup (16 tbs), whipped
Directions

GETTING READY
1) Preheat the oven to 400°F.

MAKING
2) Take a large clean bowl and combine gingersnap crumbs and margarine together.
3) Now, Blend in confectioners' sugar and cinnamon and mix well.
4) Take a 9 inch pie plate and spread the above mixture evenly on it. Use the back of a spoon to press the mixture firmly on the sides and base of the pie plate.
5) Place the plate in the preheated hot oven and bake for about 10 minutes.
6) Allow the crust to cool down at room temperature.
7) Next, take a saucepan and mix together raspberries and sugar in it. Heat it gently.
8) Once the mixture is heated, lift raspberries and put them aside.
9) In a small bowl, take some hot water and dissolve gelatin in it.
10) Put the dissolved gelatin, margarine and lemon juice in the saucepan that contains berry juice.
11) Allow the mixture in the saucepan to cool, until the mixture thickens.
12) In the meantime, take the pudding package and follow the directions to prepare the pudding. Mix almond extract to the pudding.
13) Allow the pudding to cool and then pour it on the gingersnap shell. Arrange raspberries on top of the pudding and spread the gelatin mixture on top.
14) Place the shell in the refrigerator to chill.

SERVING
15) Serve chilled with whipped cream and garnish with additional raspberries, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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