AuthorRetroRuth
Rating

From Better Homes & Gardens, 1941

Tested Recipe!

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 3 cups raspberriesred or black
 ½ cup sugar
 ½ cup water
 1 tbsp lemon juice
 1 tbsp unflavored gelatin1 envelope
 ¼ cup cold water
 ½ pt whipped heavy cream
 1 ½ cups crushed cornflakes
 ¼ cup sugar
  cup melted butter

1

Combine berries and ½ cup sugar; let stand about 1 hour. Drain juice; there should be 1 cup. Add ½ cup water and lemon juice; heat. Add gelatin, softened in ¼ cup water; stir until gelatin dissolves. Cool until partially set.

2

Place sweetened berries in corn-flake crust; pour over gelatin mixture; chill until firm. Spread with sweetened whipped cream.

Crust
3

Combine crushed cornflakes, sugar, and butter. Press into 8-inch pie pan. Chill.

Ingredients

 3 cups raspberriesred or black
 ½ cup sugar
 ½ cup water
 1 tbsp lemon juice
 1 tbsp unflavored gelatin1 envelope
 ¼ cup cold water
 ½ pt whipped heavy cream
 1 ½ cups crushed cornflakes
 ¼ cup sugar
  cup melted butter

Directions

1

Combine berries and ½ cup sugar; let stand about 1 hour. Drain juice; there should be 1 cup. Add ½ cup water and lemon juice; heat. Add gelatin, softened in ¼ cup water; stir until gelatin dissolves. Cool until partially set.

2

Place sweetened berries in corn-flake crust; pour over gelatin mixture; chill until firm. Spread with sweetened whipped cream.

Crust
3

Combine crushed cornflakes, sugar, and butter. Press into 8-inch pie pan. Chill.

Fresh Raspberry Pie With A Cornflake Crust

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