Raspberry-Lavender Cream Pie

Lavender makes this raspberry pie extra special. No wonder it won the State Fair Pie Contest in 2010!

  • prep time 40 min
  • total time 4 hr 40 min
  • ingredients 10
  • servings 8

Ingredients

4
cups fresh raspberries
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/4
cup cold water
1 1/2
teaspoons unflavored gelatin
2
pasteurized eggs*
1/2
cup lavender sugar**
Pinch of salt
3/4
cup heavy whipping cream
Sweetened whipped cream, if desired
Additional fresh raspberries, if desired
  • 1 Rinse and dry raspberries. Place in food processor and puree until smooth. Pour through medium sieve over bowl to remove seeds. Keep at room temperature.
  • 2 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
  • 3 To make filling, pour cold water into 1-quart saucepan and sprinkle with gelatin. Let set until gelatin softens and swells, 5 to 10 minutes. Heat gelatin over medium heat until clear and fluid, stirring as needed to dissolve, 3 to 4 minutes. Stir gelatin mixture into raspberry puree.
  • 4 In bowl, using electric mixer on medium-high speed, beat eggs, lavender sugar and salt until pale yellow; set aside.
  • 5 In large bowl, using electric mixer on medium-high speed, beat cream until thick, soft peaks form. Add egg mixture and raspberry puree, and beat until smooth. Pour filling into baked pie crust, smoothing top with rubber spatula. Refrigerate until filling is cold and firm, 4 to 6 hours.
  • 6 Top the pie with dollops of sweetened whipped cream and fresh raspberries. Cover and refrigerate any remaining pie.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    8g
    8%
      Sugars
    19g
    19%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    1/2 Starch; 2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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