RASPBERRY PIE WITH OAT CRUST
A diabetic for 30 years, I adapted this recipe to fit my needs. When I serve this pie, no one can believe it's sugarless. The oatmeal crust is so tender...and the filly is berry delicious! -Ginny Arandas of Greensburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper. , Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack. , In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate, Fiber 5g fiber), Protein 3g protein.
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