Junction city raspberry pie
Yield: 6 servings
Ingredients:
- 20 oz Frozen Raspberries thawed 1 pk Unflavored Gelatin
- 2 c Vanilla Wafer Crumbs 1/4 c Water cold
- 1/2 c Sugar 1/2 ts Lemon Peel
- 1 ts Cinnamon 1/2 pt Heavy Cream
- 5 tb Butter
Instructions:
melted 1 ts Vanilla Drain raspberries reserving 1 cup of the juice. Combine crumbs sugar 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin'
