Junction city raspberry pie

6 servings

Ingredients

Quantity Ingredient
20 ounces Frozen Raspberries, thawed
2 cups Vanilla Wafer Crumbs
½ cup Sugar
1 teaspoon Cinnamon
5 tablespoons Butter, melted
1 pack Unflavored Gelatin
¼ cup Water, cold
½ teaspoon Lemon Peel
½ pint Heavy Cream
1 teaspoon Vanilla

Directions

Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, ½ 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 ½ 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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