I have a confession. This recipe recommends cooling the pie for three hours to allow the filling to set. I got impatient…hence why the filling in the picture is just a tad runny. I may have also been a little over-enthusiastic about the amount of whipped cream I dolloped on top. But, hey, it’s pie! And a tasty one!
Needless to say, if you follow the directions (unlike me) the filling will set. But if you’re like me and don’t have the patience to let the filling set, it’s okay. The filling still tastes just as good!
To help encourage patience, take a listen to “I Will Wait for You” sung by Lena Horne. This upbeat tune is masterfully played sung by Horne who creates beautiful lyrical lines within the structure of her unique phrasing.
- 1½ pounds frozen raspberries
- 1 tablespoon lemon juice
- 1 jar Hy-Vee® red raspberry jelly
- ½ cup granulated sugar
- 1 teaspoon butter, salted
- 1 pie shell, 8-inch, par cooked
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Put all frozen raspberries, lemon juice, raspberry jelly, granulated sugar, and butter in large sauce pan.
- Bring to slow boil over medium heat, stirring frequently.
- Turn heat to low and simmer for about 10 minutes.
- Pour into an 8-inch, par cooked pie shell.
- Bake at 350° for 45-55 minutes.
- Center will still be runny. Cool for 3 hours.
- Put whipping cream in a bowl with high sides. Whip with electric mixer until soft peaks form.
- With a fork, stir in powdered sugar. Put all whipped cream on the whole pie or put a dollop on each piece of pie as it is served.