|Red raspberries||1 Pint|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cereal flake pie shell||1|
|Whipped cream||1 Cup (16 tbs)|
Cook one cup of raspberries with water for 5 minutes.
Mix sugar and cornstarch; add hot raspberry juice and cook, stirring constantly, until thickened and clear.
Soften gelatine in cold water.
Dissolve in hot raspberry mixture.
Cool until the consistency of unbeaten egg whites.
Fold in remaining raspberries and lemon juice.
Turn into pie shell.
Chill in refrigerator until pie is firm enough to cut.
Garnish with whipped cream before serving.
Makes one 9-inch pie.