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Junction City Raspberry Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 20
ounces
Frozen Raspberries,
thawed
2
cups
Vanilla Wafer Crumbs 1/2
cup
Sugar 1
teaspoon
Cinnamon 5
tablespoons
Butter,
melted
1
package
Unflavored Gelatin 1/4
cup
Water,
cold
1/2
teaspoon
Lemon Peel 1/2
pint
Heavy Cream 1
teaspoon
Vanilla
Directions:
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'
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