Junction city raspberry pie
Yield: 6 Servings
Ingredients:
- 20 oz Frozen Raspberries thawed
- 2 c Vanilla Wafer Crumbs
- 1/2 c Sugar
- 1 ts Cinnamon
- 5 tb Butter melted
- 1 pk Unflavored Gelatin
- 1/4 c Water cold
- 1/2 ts Lemon Peel
- 1/2 pt Heavy Cream
- 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.
Instructions:
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'
