This 'berry'-good pie features a raspberry mousse-like filling.

It's The Berries Pie

2 cups cottage cheese
1 1/2 cups frozen raspberries
1 teaspoon vanilla extract
1 (1/4-ounce) packet unflavored gelatin
2/3 cup granluated sugar
1/2 cup milk
3 large eggs, slightly beaten
1 (9-inch) graham cracker pie crust

1. In a blender, process cottage cheese, frozen raspberries, and vanilla at medium speed until smooth; set aside.
2. In a medium saucepan, stir together unflavored gelatin and sugar. Stir in milk and eggs until thoroughly blended. Place saucepan on stove and cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches 160°F (70°C). Remove from the heat.
3. Stir in the reserved raspberry mixture. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon, about 20 to 25 minutes. Pour into graham cracker pie crust. Chill until firm.

Makes 8 servings.