This is my Grandma Verna and her famous raspberry pie. Not only does she bake an insane pie, but she grows the berries that go in it in her garden. At all family functions Grandma Verna always shows up with her famous pie, and we always love it. My Grandma Verna is probably the most active 84 year old that you’ll ever meet. Not only can she make an amazing raspberry pie but she still has an enormous garden and takes care of a huge yard.
In fact, I keep a copy of the recipe handwritten by her framed on my kitchen wall! I’ve asked her where she got this recipe from originally and she said it was probably a magazine but she’s not sure which one. So officially this is not “Grandma Verna’s” pie recipe. Unofficially that’s all anyone in our family has ever called it.
Thankfully I’m going to share the recipe with you! It’s just too good to keep a secret (it’s also hanging on my wall so it’s really not that secret)!
I start by making the raspberry mixture on the stovetop, and then cooling it in the refrigerator.
Then I make the graham cracker crust. I LOVE it when it’s nice and thick, but also the thicker you make it the harder it is to hold together.
Then I make the cream layer. I usually use my hand mixer to get it really fluffy and smooth.
After making each part I spread the cream into the crust. It’s important to spread it carefully to not get graham cracker crumbs in the cream.
Then I pour the cooled raspberry mixture over the cream mixture. Sometimes I don’t quite use all of it when it is coming close to overflowing.
After pouring the raspberry mixture I top it with fresh raspberries.
It’s the best when I can get fresh berries straight from my Grandma Verna’s garden. As a kid we used to “steal” berries to eat them straight off the bush and she’d always act like she was upset. In reality she was probably thankful for less to have to pick! Whatever she doesn’t give away she sells at her local farmer’s market and actually makes hundreds of dollars selling her leftover berries each summer!I try to let the pie cool for about 8 hours before slicing it. If you slice too soon, it won’t hold together very well. I was antsy to take the pics and write this post, so the slice pictured here is a perfect example of slicing too soon. Usually we top it with cool-whip, but I think it is perfect on it’s own.Print
Verna’s Famous Raspberry Pie
- Raspberry Filling- 6 c. fresh raspberries, 1 c. sugar, 3T. corn starch, 1/2 c. water
- Cream Filling- 8oz. cream cheese softened, 1 c. cool whip, 1 c. powdered sugar
- Graham Cracker Crust- 1 2/3 cups graham cracker crumbs, 1/4 c. sugar, 1/4 c. plus 2T. melted butter
- Mash 2 c. raspberries to measure 1 c. Place in sauce pan. Add sugar, cornstarch, and water. Bring to a boil, stirring constantly. Cool to room temperature.
- Make the crust by mixing together graham cracker crumbs, sugar, and butter. Press mixture into the bottom and the sides of a 9 inch pie tin.
- Meanwhile for the filling beat the cream cheese, whipped topping, and powdered sugar. Spread into the bottom of the pie crust.
- Pour the cooled raspberry mixture over the cream mixture in the pie pan.
- Top with remaining berries.
- Refrigerate and serve with cool whip!
So do you have a pie recipe that you love?! I’m teaming up with other Wayfair bloggers to share our favorite pies! We’re actually “battling” for the best pie and the winner is chosen based off of who has the most social shares! So I’d LOVE if you’d share my pie post on Pinterest, Instagram, or Facebook