Junction City Raspberry Pie
Yield
1 piePrep
20 minCook
20 minReady
2 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
raspberries
frozen, thawed |
|
| 2 | cups |
vanilla wafer crumbs
|
* |
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 5 | tablespoons |
butter
melted |
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ½ | teaspoon |
lemon zest
|
|
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
raspberries
frozen, thawed |
|
| 473 | ml |
vanilla wafer crumbs
|
* |
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 75 | ml |
butter
melted |
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 2.5 | ml |
lemon zest
|
|
| 237 | ml |
heavy whipping cream
|
*
|
| 5 | ml |
vanilla extract
|
|
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℉ (190℃). 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.
