Junction City Raspberry Pie

• Ready In: 0 mins
• Serves: 6

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.