Raspberry Pie

Mini Crustless Raspberry Pies with a Fluffy Whipped Cream Topping

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For the pie: 


For the whipped cream: 


  1. Preheat oven to 425ºF. 
  2. In a small bowl, combine the sugar, cornstarch and cinnamon. 
  3. In a large bowl add the raspberries and lemon juice and toss to combine. 
  4. Add the sugar mixture and toss to coat. 
  5. Divide the raspberry mixture between 6 ramekins.
  6. Top with small pieces of butter. 
  7. Bake in preheated oven for 35-40 minutes.
  8. Remove from the oven and allow to cool completely. 
  9. To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form.
  10. Top the mini pies with whipped cream and serve.

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