Raspberry Glaze Pie With Ginger Snap Crust Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Melted margarine1⁄8 Cup (2 tbs)
 Gingersnap crumbs1 1⁄4 Cup (20 tbs)
 Confectioners sugar2 Tablespoon
 Cinnamon1⁄2 Teaspoon
 Raspberries1 Pint
 Sugar1 Cup (16 tbs)
 Unflavored gelatin2 Teaspoon
 Cold water1 1⁄2 Tablespoon
 Melted margarine2 Tablespoon
 Lemon juice1⁄2 Teaspoon
 Vanilla pudding200 Gram (1 Package)
 Almond extract1⁄2 Teaspoon
 Cream1 Cup (16 tbs), whipped

Nutrition Facts

Serving size

Calories 567 Calories from Fat 87

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 2.7 mg

Sodium 646.8 mg26.9%

Total Carbohydrates 116 g38.6%

Dietary Fiber 5.7 g22.9%

Sugars 83.6 g

Protein 4 g8.2%

Vitamin A 9.1% Vitamin C 35.3%

Calcium 15.7% Iron 11.5%

*Based on a 2000 Calorie diet

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.
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