Directions:
- Puree 2cups of the raspberries (I use a potato masher) Add sugar and cornstarch.
- Cook in a double boiler until thick and clear. Cool.
- Place remaining berries in bottom of baked pie shell (save a few berries for garnishing.
- Pour cooled filling over berries in shell. Chill.
- Beat heavy cream with about 1/4c sifted icing sugar until thick.
- Mound over top cooled pie and garnish with raspberries and mint if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1221.08 Kcal (5112 kJ) | ||
| Calories from fat | 691.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.82g | 118% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 10% | |
| Sodium | 1083.48mg | 45% | |
| Potassium | 237.95mg | 5% | |
| Total Carbs | 120.92g | 40% | |
| Sugars | 18.77g | 75% | |
| Dietary Fiber | 10.47g | 42% | |
| Protein | 14.67g | 29% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 7.4mg | 41% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 384.04 Kcal (1608 kJ) | ||
| Calories from fat | 217.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.16g | 118% | |
|---|---|---|---|
| Cholesterol | 9.69mg | 10% | |
| Sodium | 340.76mg | 45% | |
| Potassium | 74.84mg | 5% | |
| Total Carbs | 38.03g | 40% | |
| Sugars | 5.9g | 75% | |
| Dietary Fiber | 3.29g | 42% | |
| Protein | 4.62g | 29% | |
| Vitamin C | 4.5mg | 24% | |
| Iron | 2.3mg | 41% | |
| Calcium | 16.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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