Friday, February 5, 2010

Dazzle Berry Pie picture didn't quite turn out like the stupendous picture in the cookbook. Meh...

Dazzle Berry Pie

1/2 pkg. refrigerated pie crusts (one crust)
1 cup boiling water
1 pkg raspberry gelatin
1/3 cup seedless raspberry jam
chocolate chips
1 8 oz container coolwhip
1 8 oz container sour cream
1/2 pint fresh raspberries

Preheat oven to 425. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2 inch circle. Place in a deep dish pie plate. Prick bottoms and bake 10-12 minutes.
Sitr boiling water into gelatin. Stir at least 2 minutes until completely dissolved. Add jam, stir until smooth. Cool until gelatin begins to thicken.
Combine sour cream and 2 cups of the whipped topping with gelatin mixture. Whisk until smooth. Reserve 1/3 cup of raspberries for top. Line the rest on the bottom of the pie crust. Pour filling over berries. Chill at least 3 hours or until set.
To make the hearts, melt chocolate chips and put in a baggie. Cut a small part of the corner off the baggie and squeeze out a little at a time to make the heart shape on wax paper. Let stand to harden. Use for decoration on top of cake.

FYI...I did not use a baked pie crust. I used a graham cracker crust. I thought it seemed more like a graham cracker kind of pie. It was tasty.

1 comment:

Gampa and Gamma said...

This looks really good. I know Bob would love it.

You might also like these posts.

Related Posts Plugin for WordPress, Blogger...