Raspberry Glaze Pie With Ginger Snap Crust Recipe
Ingredients
| Melted margarine | 1⁄3 Cup (5.33 tbs) | |
| Gingersnap crumbs | 1 1⁄4 Cup (20 tbs) | |
| Confectionerâs 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 3918 Calories from Fat 843
% Daily Value*
Total Fat 144 g220.8%
Saturated Fat 33.6 g168.2%
Trans Fat 0 g
Cholesterol 16.4 mg5.5%
Sodium 3536.2 mg147.3%
Total Carbohydrates 632 g210.7%
Dietary Fiber 42.5 g170.1%
Sugars 365.9 g
Protein 33 g66.3%
Vitamin A 98.1% Vitamin C 211.8%
Calcium 135.1% Iron 298%
*Based on a 2000 Calorie diet
Directions
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.
Chef
