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Raspberry Glaze Pie With Ginger Snap Crust

Pie.Chef's picture
This Raspberry Glaze Pie with Gingersnap Crust is one of the most well-loved desserts. With this relatively simple recipe, this Raspberry Glaze Pie with Gingersnap Crust is made in no time. Perfect to go for a satisfying breakfast pick too!
Ingredients
  Melted margarine 1⁄3 Cup (5.33 tbs)
  Gingersnap crumbs 1 1⁄4 Cup (20 tbs)
  Confectioner' s sugar 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Raspberries 1 Pint
  Sugar 1⁄3 Cup (5.33 tbs)
  Unflavored gelatin 2 Teaspoon
  Cold water 1 1⁄2 Tablespoon
  Melted margarine 2 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Prepared vanilla pudding 100 Gram
  Almond extract 1⁄2 Teaspoon
  Cream 1 Cup (16 tbs), whipped
Directions

Add margarine to gingersnap crumbs; stir in confectioners' sugar and cinnamon and blend well.
Spread in a 9-inch pie plate.
Pat mixture firmly onto bottom and sides.
Bake in a hot oven (400° F) 10 minutes.
Cool.
Combine raspberries and sugar in a saucepan; heat gently.
Strain off juice and set raspberries aside.
Soften gelatine in water; dissolve over hot water.
Stir into berry juice; add margarine and lemon juice.
Cool until slightly thick- ened.
Meanwhile, prepare pudding according to directions on package; add almond extract.
Cool and pour into gingersnap shell.
Spread raspberries over pudding and cover with gelatine mixture.
Chill until set.
Before serving, spread with whipped cream and garnish with additional raspberries.
Makes one 9- inch pie.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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