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'