My husband’s dear grandmother used to make Raspberry Ribbon Pie for Christmas dinner. In fact, that pie was one of the things that was considered essential for Christmas to happen at all. So the year Kirk and I were married, I phoned up Grandma and asked for her recipe. I still have the original recipe card she sent me, in her spidery long-hand, and I’m sure bathed with a prayer or two before she sent it off to her new granddaughter. I still smile thinking about her and her loving welcome to me. Here’s the pie:
Raspberry Ribbon Pie
Baked Pie Shell
- 1 3-oz. package raspberry gelatin
- 1/4 c. sugar
- 1 1/4 c. boiling water
- 1 10-oz. package frozen raspberries
- 1 TBSP lemon juice
- 1 3-oz. package cream cheese, softened
- 1/3 c. confectioners (powdered) sugar
- 1 tsp. vanilla
- 1 c. cream, whipped
- Dash salt
Dissolve gelatin and sugar in boiling water. Add berries and lemon juice. Stir until berries thaw. Chill till partially set.
Meanwhile, blend cream cheese, confectioner’s sugar, vanilla, and salt. Fold in the whipped cream.
Put half the red mixture in the baked pie shell. Spread half the white mixture over it. Repeat layers. Chill until well set.