This Junction City Raspberry Pie is a delightful no-bake dessert featuring a buttery vanilla wafer crust and a luscious, gelatin-set raspberry filling. The combination of fresh-tasting thawed raspberries, sweet cream, and a hint of lemon zest creates a balanced flavor profile that is both refreshing and rich. It offers a smooth, mousse-like texture that contrasts beautifully with the crunchy base. Perfect for summer gatherings, potlucks, or as an elegant finale to a casual dinner, this pie requires no oven time, making it an easy yet impressive treat to whip up on hot days. Serve chilled for the best experience.
Junction City Raspberry Pie
Description
This Junction City Raspberry Pie is a delightful no-bake dessert featuring a buttery vanilla wafer crust and a luscious, gelatin-set raspberry filling. The combination of fresh-tasting thawed raspberries, sweet cream, and a hint of lemon zest creates a balanced flavor profile that is both refreshing and rich. It offers a smooth, mousse-like texture that contrasts beautifully with the crunchy base. Perfect for summer gatherings, potlucks, or as an elegant finale to a casual dinner, this pie requires no oven time, making it an easy yet impressive treat to whip up on hot days. Serve chilled for the best experience.Ingredients
Directions
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Drain the thawed raspberries in a sieve, reserving exactly 1 cup of the juice. Set the berries aside.
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In a medium bowl, combine the vanilla wafer crumbs, 1/4 cup of sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
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Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator while preparing the filling.
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In a small saucepan, combine the reserved raspberry juice and the remaining 1/4 cup of sugar. Heat over medium heat, stirring until the sugar dissolves, then bring to a gentle boil for 1 minute. Remove from heat.
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Sprinkle the unflavored gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
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Add the softened gelatin mixture to the hot raspberry juice. Stir constantly for 1-2 minutes until the gelatin is completely dissolved.
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Stir the lemon peel and vanilla extract into the raspberry mixture. Allow it to cool to room temperature, about 20-30 minutes, stirring occasionally.
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In a separate large bowl, whip the heavy cream until stiff peaks form.
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Gently fold the cooled raspberry-gelatin mixture into the whipped cream until just combined.
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Spread the filling evenly into the prepared chilled crust. Smooth the top with a spatula.
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Refrigerate the pie for at least 4 hours, or until firmly set.
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Garnish with fresh raspberries 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
For best results, ensure the raspberry juice mixture cools slightly before folding into the whipped cream to prevent the cream from melting.
You can substitute fresh raspberries for frozen; if using fresh, mash them and strain to get the required juice.
This pie must be kept refrigerated at all times and is best served cold.
To make ahead, cover tightly with plastic wrap and store in the refrigerator for up to 3 days.
