Junction City Raspberry Pie

• 20 ounces frozen raspberries, thawed
• 2 cups vanilla wafer crumbs
• 12 cup sugar
• 1 teaspoon cinnamon
• 5 tablespoons butter, melted
• 1 packet unflavored gelatin
• 14 cup water, cold
• 12 teaspoon lemon, rind of
• 12 pint heavy cream
• 1 teaspoon vanilla

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.

frozen raspberries, vanilla wafer crumbs, sugar, cinnamon, butter, unflavored gelatin, water, lemon, heavy cream, vanilla

Taken from www.food.com/recipe/junction-city-raspberry-pie-7282 (may not work)