Raspberry Yogurt Pie

1 shortbread pie crust (6 ounce)
1 carton (10 ounce) frozen red raspberries, thawed
2/3 cup sugar
2 envelopes (2 tablespoons) unflavored gelatin
1 carton (8 ounce) vanilla yogurt
1 cup sour cream

Drain raspberries, reserving juice. Add enough water to juice to measure 2/3 cup.

In saucepan, combine sugar and gelatin, add reserved liquid. Heat and stir until gelatin and sugar dissolve.

Remove from heat. Gradually stir in yogurt and sour cream, mix well. Stir in raspberries. Pour into crust.

Chill until set, about 4 hours.

Garnish with whipped topping if desired.