Raspberry Icebox Pie
Prep Time:
10 mins
Total Time:
4 hrs 41 mins
Servings:
8 servings
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
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1/4 cup lime juice
-
1/4 cup cornstarch
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3 large egg yolks
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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.
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