- 1/2 cup currant jelly
- 1 tablespoon dark rum
- 4 cups fresh raspberries
- 1 baked (9-inch) pastry shell
- Sweetened whipped cream
How to Make It
Combine currant jelly and rum in a small saucepan; mix well. Cook over medium heat, stirring frequently, just until mixture reaches a boil; cool completely.
Arrange raspberries evenly over bottom of pastry shell; drizzle jelly mixture over raspberries. Top with sweetened whipped cream before serving.