Ingredients
- 9" pastry shell
- 1 cup raspberries
- 1 cup water
- 1/2 heaping cup sugar
- 1 Tbs cornstarch
- 1 pkg. plain gelatin
- 2Tbs cold water
- more berries
- 1 Tbs. lemon juice
- Whipped topping
- more berries
Directions
Bake and cool shell.
In heavy
saucepan, cook raspberries in water for 5 minutes.
Strain, retaining liquid.
Add sugar 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 she and
chill.
Top with
whipped cream and extra berries.
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