Very Berry Summer Pie


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Makes 1- 8 to 9-inch Pie

This delectable creation is a perfect way to take advantage of summers’ bounty of fresh berries.  Fresh berries and cream were made for each other and if you make them in a pie they’re even better yet.

1 Graham cracker pie shell

1 envelope unflavored gelatin
½ cup of cold water

½ pint whipping cream
2 tablespoons granulated sugar, or to taste
1 teaspoon lemon juice

About 1 ½ cups of crushed or sliced fresh berries

Additional whipped cream and a few whole berries for garnish

Place the gelatin in the cold water and stir.  Allow to sit until softened.  Meanwhile Whip the cream until it holds soft peaks.  Gradually add the sugar and lemon juice and continue whipping until it holds firm peaks.  Set aside.  Put the softened gelatin in a small pan and over a low heat, cook until dissolved, stirring all the while.  Set aside and allow to cool.  Gently whip the cream again and fold in the cooled gelatin.  Fold in the berries and pour into the pre-baked pie shell.  Refrigerate until set. 

To serve, garnish with dollops of whipped cream and a few whole berries.




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        Copyright © 2008 - Geraldine Duncann