Ingredients for Junction City Raspberry Pie
- Frozen Raspberries
- Vanilla Wafer Crumbs
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
- Unflavored Gelatin
- ¼ cup cold water
- Lemon, Rind Of
- Heavy Cream
- 1 teaspoon vanilla extract
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How to Make Junction City Raspberry Pie
- Gently drain 4 cups fresh raspberries, reserving 1 cup of the juice.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, ½ teaspoon ground cinnamon, and ½ cup (1 stick) unsalted butter, melted.
- Press the crumb mixture firmly into the bottom and up the sides of a 10-inch pie plate.
- Bake in a preheated 375°F (190°C) oven for 8-10 minutes, or until lightly golden. Let cool completely.
- In a small bowl, sprinkle 1 packet (1 ¼ teaspoons) unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to soften.
- In a small saucepan, combine the reserved 1 cup raspberry juice, the remaining ½ teaspoon ground cinnamon, and the zest of 1 lemon. Bring to a gentle simmer over medium heat.
- Remove from heat and stir in the softened gelatin until completely dissolved.
- Chill the gelatin mixture in the refrigerator until it begins to thicken slightly (about 15-20 minutes).
- In a large bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the drained raspberries, the thickened gelatin mixture, and the whipped cream together until just combined.
- Pour the raspberry mixture into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, decorate with additional whipped cream and fresh raspberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
149g
Fat
94g
Carbs
32g
