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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 31, 2007
this did not set up for me. I followed the recipe exactly. I will try again, but next time I will let the egg yolk mixture get to the consistency of custard (as done in other chiffon recipes) before removing from heat and adding other ingredients. Will also strain the seeds from the raspberry.
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1 user found this review helpful

Reviewer:

misspiggy067
Cooking Level: Intermediate
Home Town: Portland, Oregon, USA
Living In: Packwood, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 24, 2007
Good recipe overall. Raspberry flavor is mild. Next time I will use 1 1/4 cups of raspberry puree. Also, the set was a bit too firm so I will decrease the gelatin by 1/2 teaspoon. It makes enough for a 10-inch pie.
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2 users found this review helpful

Reviewer:

kwest
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 5, 2005
This turned out very well. I made a chocolate crumb crust and garnished the pie with shaved chocolate. I also sieved the crushed fruit twice to try to remove as many seeds as possible. The next time, I will probably increase the crushed fruit a further half a cup in order to intensify the raspberry flavor. Thanks for a great recipe.
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7 users found this review helpful

Reviewer:

DELTAQUEEN50
Photo by DELTAQUEEN50
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 30, 2003
this pie was wonderful. my family loved it. there where no leftovers. i used a graham crust at it was just as good, if not better then with a vanilla one.
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5 users found this review helpful

Reviewer:

MAJYK9
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