This Junction City Raspberry Pie is a refreshing, no-bake dessert that balances the tartness of fresh raspberries with a sweet, creamy filling. The base is a crunchy, buttery crust made from vanilla wafers, while the filling combines whipped cream, gelatin, and real fruit juice for a light yet satisfying texture. It&# 226;ÂÂs perfect for potlucks, summer gatherings, or any time you want a slice of pie without turning on the oven for the filling. The hint of cinnamon and lemon peel adds a subtle aromatic depth that complements the bright berry flavor. Serve chilled for the best experience.
Junction City Raspberry Pie
Description
This Junction City Raspberry Pie is a refreshing, no-bake dessert that balances the tartness of fresh raspberries with a sweet, creamy filling. The base is a crunchy, buttery crust made from vanilla wafers, while the filling combines whipped cream, gelatin, and real fruit juice for a light yet satisfying texture. It&# 226;ÂÂs perfect for potlucks, summer gatherings, or any time you want a slice of pie without turning on the oven for the filling. The hint of cinnamon and lemon peel adds a subtle aromatic depth that complements the bright berry flavor. Serve chilled for the best experience.Ingredients
Directions
-
Drain the thawed raspberries, reserving exactly 1 cup of the juice.
-
Preheat oven to 375ðF (190ðC).
-
In a bowl, combine vanilla wafer crumbs, 1/2 cup sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture resembles wet sand.
-
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate.
-
Bake the crust for 8 to 10 minutes until lightly golden. Remove from oven and allow to cool completely.
-
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water. Let stand for 5 minutes to soften.
-
In a small saucepan, combine the reserved raspberry juice, remaining 1/2 teaspoon cinnamon, and lemon peel. Heat over medium heat until it just begins to boil, stirring occasionally.
-
Remove the saucepan from heat. Add the softened gelatin mixture and stir until the gelatin is completely dissolved.
-
Cool the raspberry-gelatin mixture in the refrigerator, stirring occasionally, until it thickens slightly but is not set (about 15-20 minutes).
-
In a chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form.
-
Gently fold the thickened gelatin mixture and the drained raspberries into the whipped cream until just combined.
-
Pour the filling into the cooled pie shell, smoothing the top.
-
Refrigerate the pie for at least 4 hours, or until firmly set, before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 877.3kcal
- % Daily Value *
- Total Fat 38.2g59%
- Saturated Fat 23.1g116%
- Cholesterol 106.3mg36%
- Sodium 165.8mg7%
- Total Carbohydrate 109.0g37%
- Dietary Fiber 40.7g163%
- Sugars 46.1g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the pie crust is completely cooled before adding the filling to prevent the crust from becoming soggy.
The gelatin mixture must cool until it reaches a "jelly-like" consistency before folding it into the whipped cream; otherwise, the whipped cream may deflate.
For best results, use fresh raspberries if available, but frozen work well if thawed and drained properly.
You can substitute vanilla wafers with graham crackers for a different crust flavor.
Store covered in the refrigerator for up to 3 days.
