Boil together 1 cup water, 3/4 cup sugar, 2 tablespoons cornstarch, 2 tablespoons corn syrup. Bring to a boil until it looks clear. Add 3 tablespoons (1/2 package of 3 oz. raspberry Jello). Stir until dissolved. Cool. Add fresh raspberries. Put in baked pie shell. Chill. Top with Cool Whip or whipped cream.