The phrase “easy as pie” doesn’t normally refer to the act of making a pie, because we all know that it is not always an easy task. What it refers to is the act of eating pie – which is normally considered quite simple. At least it is for me anyway.
I’ve found a recipe for a pie that gives the phrase “easy as pie” a whole new meaning.
This recipe is from Kraft Foods, and I promise you it will be the easiest, and probably the healthiest pie you’ve ever made. The reviews that this recipe got are so good that I couldn’t wait to make it myself. In all honesty, I’m not sure why I haven’t made this pie before now since it’s a fairly common recipe. I’m almost thinking it might even fit into the retro recipe category.
Aside from the pie crust, this recipe only requires three common ingredients. Yes, you read that correctly – just three! And as long as we are talking pie crust, I made my own graham cracker crust instead of buying a packaged one because I wanted to serve my dessert in an 8”x8” pan which then turns this recipe into a square pie. Is that a new word – square pie?
Cool & Easy Pie (slightly adapted from Kraft Foods)
1 package of sugar-free raspberry gelatin
2/3 c. boiling water
1 c. of cold water (I put mine in the freezer 15 minutes before I made the pie)
1 (8 oz.) tub of lite whipped topping
1 (9”) graham cracker pie crust
1 c. fresh or frozen raspberries
In a large bowl, add gelatin. Pour in boiling water and stir for about 2 minutes until all of the gelatin is dissolved. Stir in cold water. Add whipped topping; mix with a wire whisk until smooth. Add berries and refrigerate for 20 minutes. Remove from refrigerator and pour into pie crust. Refrigerate for 4 hours or overnight. Serves 8
I love the lightness and fruity flavor of this dessert. If you’re not a raspberry fan then be creative and try a different flavor. I’m already thinking ahead to Easter!
For the original Kraft recipe, to read reviews, or see the nutritional information, follow the Kraft Foods link above. And remember, the nutritional value of the pie I made is going to have less sugar and calories because it’s made with sugar-free gelatin.
Now, let’s talk about the phrase “easy come, easy go”.
THE JOY OF CAKING 
Love this beautiful, light dessert!
I love easy recipes, especially with my crazy schedule! Your pie really does look delicious! I can’t believe I am behind on four of your lovely blogs, I so sorry. I am heading to make sure I pin each one though:-). Sending big hugs, Terra
Love the idea of square pie. So much easier to cut pieces for sharing. Also look forward to hearing about those “layer” pies. 🙂
Eileen…square pie? Sounds like new math! But eating pie is easy for me, too. And especially one so light as this! I love how versatile this can be, but I have to tell you….I’m partial to pink desserts! And I LOVE retro desserts as well. You’re thinking Easter…and I’m thinking…LEMONS! Great recipe and thanks for sharing it! : )
I’m thinking Lemon too. And actually, I was thinking how cool it would be to make a layer square pie 🙂
I make one similar to yours but use the same flavor yogurt at the jello I only use 1/3 cp of water boiling water. It is sooo good you would believe it was fattening 🙂 My recipe came from the cool whip lid and was called Key Lime. I have made every flavor I could think of.
Yogurt sounds like a great idea. I bet the reduction of water gives it a lot stronger flavor too – yum!
I am a raspberry fan and this looks delicious. Square pie for everyone!!!!!
Looks very good. I am tempted.