Title: Junction City Raspberry Pie
Categories: Pie Dessert
Yield: 6 Servings
| 20 | oz | Frozen Raspberries, thawed |
| 2 | c | Vanilla Wafer Crumbs |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 5 | tb | Butter, melted |
| 1 | pk | Unflavored Gelatin |
| 1/4 | c | Water, cold |
| 1/2 | ts | Lemon Peel |
| 1/2 | pt | Heavy Cream |
| 1 | ts | 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'