Ingredients

• 4 cups fresh raspberries , divided
• 0.5 cups water
• 2 tablespoons cornstarch
• 0.25 cups cold water
• 0.5 cups white sugar
• 1 tablespoon lemon juice
• 1 , 9 inch
• 1 cup whipped cream for garnish
• 1 teaspoon lemon zest for garnish

Instructions

1. 1 Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. 2 Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
3. 3 Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
4. 4 Garnish slices with whipped cream and lemon zest.

Nutrition per serving