9" graham cracker crust
2 Tbls cornstarch
1 C sugar
1 sm (3 oz) pkg raspberry Jello
Pour raspberries into pie crust, spreading evenly.
In a saucepan, dissolve cornstarch in 1½ cups cold water. Add sugar; heat until thickened.
Remove from heat. Add Jello, stirring until completely dissolved.
Pour Jello mixture over raspberries in pie crust. Refrigerate.
Serve with fresh whipped cream.
I've also made this pie with fresh blackberries. (Use blackberry Jello when you can find it.) The blackberries are definitely sweeter; I added a couple tablespoons of lemon juice to the Jello mixture.
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