Raspberry Pie
Ingredients
- 9 inch pastry shell
- 1 cup raspberries
- 1 cup water
- 1/2 heaping cup sugar
- 1 Tbsp cornstarch
- 1 pkg plain gelatin
- 2 Tbsp cold water
- more berries
- 1 Tbsp lemon juice
- whipped topping with more berries on top
Instructions
- Bake and cool pastry shell.
- In heavy saucepan, cook raspberries in water for 5 minutes. Strain, retaining liquid. Add sugar and and cornstarch to liquid and cook until clear, stirring often.
- Soften gelatin in water and add to mixture. Cool and add remaining berries and lemon juice. Pour into baked pie shell and chill.
- Top with whipped cream and extra berries.