Recipe - Junction City Raspberry Pie

20 ounce Frozen Raspberries, thawed
2 cup Vanilla Wafer Crumbs
One half cup Sugar
1 teaspoon Cinnamon
5 tablespoon Butter, melted
1 pack Unflavored Gelatin
One fourth cup Water, cold
One half teaspoon Lemon Peel
One half pt 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 10inch pie plate. Bake
in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix
the reserved raspberry juice, the remaining One half 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'

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini