Thimbleberry Cream Pie
|Graham cracker crust||1 , baked|
|Thimbleberries||4 Cup (64 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||3 Tablespoon|
Sprinkle granulated sugar over berries.
Let set 30 minutes.
Add water and mash berries.
Drain juice to measure 1 cup.
Soak gelatin in 1/4 cup juice 10 minutes, then stir in remaining juice.
Chill until gelatin has nearly set.
Whip with egg beater until gelatin is fluffy.
Whip cream stiff, fold in confectioner's sugar.
Fold whipped cream into gelatin.
Fold in berries.
Fill pie shell and chill at least 4 hours.