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Recipe Category: Dessert
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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
- 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!).
- Either way, you’ll need 1 cup of crushed fruit.
- Add 1/2 C sugar and let stand 30 minutes.
- Soften gelatin in water; dissolve over low heat; cool.
- Add raspberries, lemon juice and dash salt.
- Chill, stirring occasionally till partially set.
- Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating till stiff peaks form.
- Fold in strawberry mixture, then whipped cream.
- Chill till mixture mounds slightly when dropped from a spoon.
- Pile into cooled shell.
- Chill firm, about five hours.
- Trim with whipped cream.
- VARIATION: You may use strawberries instead of raspberries.
Full List of Dessert Recipes
Full List of Pie Recipes
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