Raspberry Chiffon Pie

1. Preheat the oven to 375°F.

2. Make the Graham Cracker Crust by combining the Graham Cracker Crumbs, Sugar, and the Melted Butter. Stir it together until it is mixed well. Pour into a deep pie dish and press it down until it is even everywhere. Bake it for 7 minutes, or until lightly golden. Remove from the oven and let it cool completely.

3. In a medium saucepan, cook the Frozen Raspberries over a medium heat until they start to thaw and release their juices. Add the Sugar, Pectin, and the Salt. Bring it to a boil and cook it for 2 minutes until it is thickened.

4. Remove the pan from the heat and take out ½ c. of the raspberry filling. Set it aside.

5. Fold in the Fresh Raspberries to the remaining raspberry filling and let it cool. When it has cooled, pour it into the pie crust.

6. In a small saucepan, boil the water and add the Raspberry Jello. Stir it until the Jello is dissolved.

7. In a medium mixing bowl combine the Jello, Cream Cheese, and the ½ c. reserved Raspberry Filling. Mix it until it is creamy and smooth. Add the Heavy Cream and mix on a medium-high speed until it is thick, but still pourable.

8. Pour the creamy raspberry layer on top of the raspberry filling. Refrigerate for at least 3 hours until it is set up.

9. In a small mixing bowl, whip the Heavy Cream and Powdered Sugar on a medium-high speed until it is thick. Fill a piping bag with a star tip and squeeze whipped cream around the edge of the pie.

10. Serve and enjoy!