Junction City Raspberry Pie

20 oz Frozen Raspberries, thawed

2 c Vanilla Wafer Crumbs

1/2 c Sugar

1 t Cinnamon

5 T Butter, melted

1 pk Unflavored Gelatin

1/4 c Water, cold

1/2 t Lemon Peel

1/2 pt Heavy Cream

1 t 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'