Raspberry Chiffon Pie Recipe

Raspberry Chiffon Pie Recipe

Ingredients

• Serving Size : 8
• 1 baked pastry shell – 9-inch
• 1 pint fresh raspberries
• 1/2 cup sugar
• 1 unflavored gelatin envelope
• 2/3 cup cold water
• 1/4 cup sugar
• 1/2 cup whipping cream – whipped
• 1 teaspoon lemon juice

Method

1. Crush raspberries and pass through strainer to remove seeds (this is optional but it dramatically increases the enjoyability of the pie when you don’t have to fight with raspberry seeds!).
2. Either way, you’ll need 1 cup of crushed fruit.
3. Add 1/2 C sugar and let stand 30 minutes.
4. Soften gelatin in water; dissolve over low heat; cool.
5. Add raspberries, lemon juice and dash salt.
6. Chill, stirring occasionally till partially set.
7. Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating till stiff peaks form.
8. Fold in strawberry mixture, then whipped cream.
9. Chill till mixture mounds slightly when dropped from a spoon.
10. Pile into cooled shell.
11. Chill firm, about five hours.
12. Trim with whipped cream.
13. VARIATION: You may use strawberries instead of raspberries.

Full List of Dessert Recipes
Full List of Pie Recipes