Imperial Sugar
Imperial Sugar

No Bake Royal Raspberry Pie

Royal Raspberry Pie Imperial


  • 1/4 cup light corn syrup
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
  • 1 tablespoon unsalted butter or margarine
  • 1 1/2 cups crushed corn flakes
  • 1 package (10 oz) frozen raspberries, thawed
  • 1 envelope unflavored gelatin
  • 2 cups vanilla ice cream


  1. Grease a 9-inch pie plate very well. Set aside.
  2. Combine corn syrup, 1/4 cup granulated sugar and butter in a small bowl. Microwave until mixture starts to bubble.
  3. Remove from microwave and stir in corn flakes, mixing well. Press mixture into bottom and up sides of prepared pie plate, chill until ready to fill.
  4. Drain raspberries into a measuring cup and add water to make 1 cup of liquid. Combine gelatin and remaining 1/2 cup sugar in a medium saucepan.
  5. Stir in 1 cup raspberry juice. Heat mixture to boiling and whisk continuously until gelatin dissolves, about 3 minutes.
  6. Stir in ice cream and continue stirring until ice cream is melted and mixture is smooth and creamy. Chill until partially thickened.
  7. Fold in drained raspberries.
  8. Pour into prepared pie shell and chill until firm, about 2 hours. 
Imperial Sugar Insight

This classic dessert first appeared in the 1988 edition of Homemade Good News Cookbook.