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1
Heat oven to 450F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
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2
Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream.
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3
Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth.
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4
Spread almond paste mixture over bottom of warm pie crust.
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5
Cool 45 minutes.
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6
In small bowl, mix gelatin with cold water and lemon juice; stir with fork to soften.
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7
In 2-quart saucepan, mix 3 cups of the raspberries and 3/4 cup sugar; add softened gelatin.
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8
Cook over medium heat 6 to 8 minutes, stirring constantly, until gelatin is dissolved and mixture is warm.
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9
Refrigerate until cool, about 30 minutes.
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10
In large bowl, beat remaining whipping cream with electric mixer on high speed until soft peaks form.
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11
Gently fold raspberry mixture into whipped cream mixture.
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12
Spoon mixture over almond paste mixture.
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13
Refrigerate at least 2 hours until chilled.
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14
In medium bowl, place remaining 1 cup raspberries, 3 tablespoons sugar and the juice concentrate.
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15
Crush raspberries with fork and stir well to dissolve sugar.
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16
Drizzle crushed raspberry mixture over individual servings of pie.
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17
Garnish with fresh mint.
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18
Cover and refrigerate any remaining pie.
