Raspberry Cream Jell-O Pie

Ingredients

8 oz fresh raspberries

1 (3 oz) package raspberry Jell-O

8 oz boiling water (1 cup)

8 oz evaporated milk (1 cup)

1 prepared graham cracker crust (springform pan recommended)

Instructions

Prepare the raspberries

Place 8 oz raspberries in a microwave-safe bowl.

Microwave for 60 seconds to soften and release some juice.

Set aside to cool slightly.

Make the Jell-O base

In a medium bowl, dissolve the raspberry Jell-O completely in 8 oz (1 cup) boiling water.

Let the mixture cool to room temperature (important to avoid curdling).

Add the evaporated milk

Slowly stir in 8 oz (1 cup) evaporated milk.

Whisk until smooth and fully combined.

Assemble the pie

Arrange the microwaved raspberries evenly across the bottom of the graham cracker crust.

Carefully pour the Jell-O mixture over the raspberries.

Chill

Place the pan in the refrigerator.

Chill for at least 4 hours (overnight is best) until fully set.

Serve

Run a thin knife around the edge of the springform pan before releasing.

Slice and enjoy chilled.