Junction City Raspberry Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
20 ounces frozen raspberries, thawed |
2 cups vanilla wafer crumbs |
1/2 cup sugar |
1 teaspoon cinnamon |
5 tablespoons butter, melted |
1 packet unflavored gelatin |
1/4 cup water, cold |
1/2 teaspoon lemon, rind of |
1/2 pint heavy cream |
1 teaspoon vanilla |
Directions:
1. Drain raspberries, reserving 1 cup of the juice.
2. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate.
3. Bake in a 375 degree oven, 8 to 10 minutes; cool.
4. Soften gelatin in water.
5. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling.
6. Remove from heat; add gelatin and stir until melted.
7. Chill until mixture just begins to thicken.
8. Whip cream; add vanilla.
9. Fold raspberries, gelatin mixture and whipped cream together.
10. Pour into pie shell.
11. Chill.
12. Decorate with additional whipped cream if desired.
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