Raspberry wine pie
30 minutes, plus 4 to 6 hours (or overnight) chilling time
2 cups raspberries, divided
3/4 cup port, divided
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons cold water
1/2 cup sugar
1/8 teaspoon salt
1 cup whipping cream, whipped
9-inch almond biscotti pie crust, chilled (see below)
1. In a small bowl, combine half a cup of the raspberries and one-fourth cup of the port. Cover and set aside.
2. In a cup or small bowl, soften the gelatin in the cold water. Heat the remaining half cup port to simmering in a small saucepan. Add the gelatin to the hot wine and stir until dissolved, 2 to 3 minutes. Allow mixture to cool until just warm.
3. Place the remaining 1 1/2 cups of raspberries in a large bowl, sprinkle with the sugar and salt and gently crush with a fork, leaving some berries whole. Add the port mixture and stir gently.
4. Chill until the mixture begins to set. Fold in the whipped cream. Spoon into the chilled pie shell. Refrigerate until set, about 4 to 6 hours.
5. Using a slotted spoon, lift the set-aside raspberries from the wine and spoon on top of the chilled pie just before serving.
No-bake cookie crumb pie crust
8 (1 crust)
To make the cookie crumbs, process cookies in a food processor or place in a plastic bag and crush with a rolling pin.
1 1/2 cups almond biscotti, pecan shortbread or butter cookie crumbs
3 tablespoons sugar
1/4 cup butter, melted
1. Place the cookie crumbs in a small bowl. Add the sugar and melted butter and toss with a fork until blended. Pat the crumbs evenly onto the sides and bottom of a 9-inch pie plate. Chill 30 minutes.