Chilled Raspberry Cream Pie
1 cup heavy cream
1/8 teaspoon almond extract
3/4 cup sugar
1 envelope unflavored gelatin
One 10-ounce package frozen raspberries
2 teaspoons fresh lemon juice
One 9-inch piecrust, baked and cooled
Directions:
1. Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form.
2. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.
3. Fold the whipped cream into the berry mixture and spread in the piecrust. Refrigerate until set, a few hours or overnight.