Junction City Raspberry Piedesserts, pies 20 oz frozen raspberries, thawed 2 cup vanilla wafer crumbs 1/2 cup sugar 1 teaspoon cinnamon 5 tablespoon butter, melted 1 pkg unflavored gelatin 1/4 cup water, cold 1/2 teaspoon lemon peel 1/2 pint heavy cream 1 teaspoon 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. 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' |
