Ingredients
- 1/2 cup butter
- 1/4 cup brown sugar
- 1 cup flour
- 1/2 cup chopped nuts
Filling
- 10 ounces frozen raspberries
- 1 cup whipping cream
- 1 cup sugar
- 3 egg whites
- Fresh raspberries, for garnish (optional)
Directions
- Set frozen raspberries out to thaw.
- Combine crust ingredients until evenly mixed. Spread mixture on a cookie sheet and bake at 400 F for 12 to 15 minutes. Let mixture cool, and then spread crumbs in a 9- or 10-inch pie pan.
- Whip cream until stiff peaks form; set aside. In a stand mixer bowl, beat thawed berries, sugar, and egg whites for 15 minutes at high speed. The mixture will be similar in consistency to meringue. Fold in cream.
- Add mixture into prepared pie pan and freeze for 6 to 8 hours, or until firm. Serve frozen wedges garnished with fresh berries, if desired.
Make this Mile High Raspberry Pie with frozen raspberries and this creamy treat will have your taste buds doing a happy dance! You can substitute a baked pie shell or a cookie-crumb crust for the nut crust in this recipe.
Hurrah for Red Raspberry Recipes
When it’s time to bring these juicy, red berries to the kitchen, the possibilities are endless! I hope you’ll tuck some red raspberries into your homestead’s garden and enjoy trying these time-tested raspberry recipes in your own kitchen.
Maggie Bullington enjoys living on her family’s homestead in rural Alabama. When she’s not writing, you may find her gardening, cooking with farm-fresh ingredients, or working with her brother at Lucas Forge.
Originally published as part of “Hurrah for Red Raspberries” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.
