Raspberry Wine Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Port wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Frozen red raspberries||10 Ounce, thawed (Do Not Drain)|
|8 inch baked pie shell||1|
Combine gelatin, sugar, and salt in a saucepan.
Mix well and stir in the cold water and wine.
Stir over low heat until gelatin is dissolved.
Chill mixture until slightly thickened.
Spread whipped cream over gelatin mixture; add raspberries and fold together.
Turn filling into pie shell.
Chill until firm.