Raspberries Creme Pie

Raspberries in a creamy white bavarian filling

In saucepan combine cream , sugar and gelatin.

Heat stirring constantly until sugar and gelatin are completely dissolved.

Stir in vanilla.

Cool stirring occasionally to prevent skin from forming.

Cover and chill until slightly thickened.

Fold in sour cream until throughly blended.

Gently fold in 1 1 / 2 cup raspberries.

Pour into prepared pie shell , garnish with remaining raspberries.

Chill several hours or over night.

pie shell, whipping cream, white sugar, unflavored gelatin, sour cream, vanilla, raspberries