Fold thickened raspberries into whipped cream to fill a pecan crust in this simple yet tasty raspberry cream pie. Chill and serve, you won't be disappointed.
- 2 Tablespoons melted butter
- 1 Tbsp. granulated sugar
- 1/4 Tsp. ground cinnamon
- 1 1/3 Cups ground pecans
- 1/2 Cup water
- 1 Package unflavored gelatin
- 6 Tablespoons powdered sugar
- 1/4 Cup granulated sugar
- 1 Tbsp. fresh lemon juice
- 1/8 Tsp. salt
- 2 Cups Driscoll's Raspberries
- 1 Cup whipping cream
Preheat oven to 350°F. Combine ground pecans, melted butter, sugar, and cinnamon in medium bowl. Press onto bottom and sides of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.
Pour ½ cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened. Add powdered sugar, granulated sugar, lemon juice and salt to gelatin mixture. Cook and stir over medium-low heat until sugar and gelatin are completely dissolved.
Stir in raspberries. Let stand about 30 minutes or until thickened.
Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture. Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving.