Raspberry Icebox Pie
From: Taste of the South
Servings: 8 servings
Prep: 10 mins
Total: 4 hrs 41 mins
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Ingredients
2 cups chocolate graham-cracker crumbs
4 tablespoons melted butter
3/4 cup plus 1/3 cup sugar, divided
1 (10-ounce) package red raspberries in syrup, thawed
3/4 cup pear nectar
1/4 cup lime juice
1/4 cup cornstarch
3 large egg yolks
2 tablespoons butter
Garnish: sweetened whipped cream, lime zest, and fresh raspberries
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine graham-cracker crumbs, melted butter, and 1/3 cup sugar. Press into the bottom and sides of a 9-inch pie pan.
3. Bake for 15 minutes. Let cool.
4. Drain raspberries, reserving syrup.
5. In a medium bowl, combine reserved raspberry syrup, pear nectar, and lime juice, stirring well. Add cornstarch to juice mixture, stirring with a wire whisk to dissolve. Add egg yolks and 3/4 cup sugar, whisking to combine. Pour mixture into a large saucepan.
6. Bring to a simmer over medium heat, stirring constantly, until mixture thickens, approximately 5 to 6 minutes. Remove from heat. Add butter and raspberries, stirring to combine. Let cool for 5 to 10 minutes, stirring often.
7. Pour filling into prepared pie pan. Refrigerate for at least 4 hours.
8. Garnish with sweetened whipped cream, lime zest, and fresh raspberries, if desired.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
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- Coconut Cream Pie
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