Did you know that January 23 was National Pie Day? I work with a bunch of foodies, so we celebrated by bringing pies to work of course. I tried a new recipe that was quick and easy. This isn't your typical pie because you don't have to bake it and it took about 20 minutes to make. The recipe called for strawberry, but I switched everything to raspberry. It was delicious, light and refreshing. This pink pie would make a sweet treat for your valentine! The original strawberry recipe can be found here at the Kraft Foods website.
1 1/2 - 2 cups fresh raspberries
2/3 cup boiling water
1 package (3 oz) Jell-O Raspberry Flavored Gelatin
1/2 cup cold water
1 tub (8 oz) Light Whipped Topping, thawed
1 ready-to-use graham cracker crust (6 oz)
Wash and dry raspberries (I left them whole, but you can chop them if you prefer). Add boiling water to gelatin mix, stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in whipped topping. Stir in raspberries, saving enough for garnishing top of pie. Refrigerate mixture 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust. Top with remaining raspberries. Refrigerate 6 hours or until firm.