Murray’s Raspberry Pie Recipe

Inspired by Murray's

Time1h

Serves8

prepared daily with fresh raspberries, whipped cream

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Ingredients

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1
Prepare the Raspberry Filling
In a medium bowl, combine fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently mix until the raspberries are coated. Let the mixture sit for about 10 minutes to allow the juices to release.
2
Pre-bake the Pie Crust
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and prick the bottom with a fork. Bake for 10-12 minutes or until lightly golden. Remove from the oven and cool slightly.
3
Assemble the Pie
Once the crust has cooled, pour the raspberry filling into the crust, spreading it evenly. Bake in the preheated oven for an additional 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
4
Make the Whipped Cream
While the pie is cooling, prepare the whipped cream. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
5
Serve
Allow the pie to cool completely before serving. Top each slice with a generous dollop of whipped cream.