---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Junction City Raspberry Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
      20 oz Frozen Raspberries, thawed          1 pk Unflavored Gelatin
       2 c  Vanilla Wafer Crumbs              1/4 c  Water, cold
     1/2 c  Sugar                             1/2 ts Lemon Peel
       1 ts Cinnamon                          1/2 pt Heavy Cream
       5 tb Butter, melted                      1 ts Vanilla
  
   Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar,
   1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate.
   Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water.
   Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and
   lemon peel and heat to boiling. Remove from heat; add gelatin and stir
   until melted. Chill until mixture just begins to thicken. Whip cream; add
   vanilla. Fold raspberries, gelatin mixture and whipped cream together.
   Pour into pie shell. Chill. Decorate with additional whipped cream if
   desired.
   Source: Missouri Cookin'
  
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