Junction City Raspberry Pie Recipe

Name: Junction City Raspberry Pie
Yield: 4 servings
Cuisine: American
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 ounces frozen raspberries, thawed, 2 cups vanilla wafer crumbs, 12 cup sugar, 1 teaspoon cinnamon, and more.

Yes, Junction City Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Junction City Raspberry Pie

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