JUNCTION CITY RASPBERRY PIE20 oz frozen raspberries, thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 tsp cinnamon, divided use
5 tbsp butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 tsp lemon peel
1/2 pint heavy (whipping) cream
1 tsp vanilla
Preheat oven to 375 degrees F.
Drain raspberries, reserving 1 cup of the juice; set aside.
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; set aside.
Mix together 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' (Cooking' with Bruce Carlson) by B. Carlson 
