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LOCATION: Recipes >> Pies >> Raspberry 01

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RASPBERRY PIE

20 ounces frozen raspberries, thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
5 tablespoons butter, melted
1 package 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.

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