Raspberry Pie

Ok, you asked for the recipe.  You will notice the great

difference of the picture of my pie and what the actual

pie should look like.  Now you can laugh, but the pie

tastes the same even if mine looks sooo different!  It

was my first attempt and I used all the ingredients they

said to.  I used the store-bought pie crust and it shrank

and the sides collapsed in the oven.  You just have to try

to attach the crust better than I did.  I did not grease the

pie dish maybe that would help it stay but even so it tastes

the same.  I just happened to fill the whole dish with the

filling and you could not tell that there was a crust there!

Next time I make it perhaps it will look prettier and I will take

a picture to show.  

Dazzle Berry Pie

1/2 package (15 oz) refrigerated pie crusts (one crust)

1 cup boiling water

1 package (3 oz) raspberry gelatin

1/3 cup seedless raspberry jam

2 sqares (1 oz each) semi-sweet chocolate for baking

1 container (8 oz) sour cream

1 container (8 oz) frozen whipped topping, thawed, divided

1/2 pint fresh raspberries (about 1 cup) divided

powdered sugar

1.  Preheat oven to 425 degrees F.  Let pie crst stand at room temperature 15 minutes.

Gently unfold onto lightly floured surface.  Roll to an 11-1/2 inch circle.

Place crust in deep dish pie plate, pressing dough into bottom and up sides.

Prick bottom and sides using pastry tool.  Bake 10-12 minutes or until golden brown.

Cool completely.

2.  Stir boiling water into gelatin.  Stir at least 2 minutes until completely dissolved.  

Add jam; stir until smooth.  Cool until gelatin begins to thicken.

3.  Place chocolate in microwavable bowl; microwave, uncovered, on HIGH 1-1/2 minutes,

stirring after each 20-second interval or until chocolate is melted and smooth.  

Pour chocolate into small resealable plastic food storage bag; twist top of bag

and secure.  Cut a small tip off of bag to allow chocolate to flow through.  Pipe chocolate

around top edge of pie crust.  Using remaining chocolate, pipe 8 heart-shaped 

decorations onto wax paper;  refrigerate 15 minutes or until set.

4.  Combine sour cream and 2 cups of the whipped topping.  Add gelatin mixture;

whisk until smooth.  Reserve 1/3 cup raspberries; set aside.  Sprinkle remaining

raspberries evenly over bottom of pie crust; pour filling over berries.  

Chill at least 3 hours or until set.

5. Fill Easy Accent Decorator (Pampered Chef) with remaining whipped topping.

Pipe 8 rosettes evenly around edge of pie.  Arrange chocolate heart decorations 

between rosettes.  Place reserved berries in center.  Lightly sprinkle pie with powdered

sugar.  Cut into wedges and serve.  Yield:  8 servings