Raspberry Chiffon Pie II Recipe - Allrecipes.com
Raspberry Chiffon Pie II Recipe
  • READY IN ABOUT 3 hrs

Raspberry Chiffon Pie II

Recipe by  

"Fluffy, creamy, and tart, this is a wonderful and unusual pie."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 50 mins


  1. In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
  2. Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
  3. In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
  4. Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
  5. In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
  6. In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2008

We just made this for dinner last night and it yielded two 8 inch pies. We had a surplus of blackberries so we used those instead of raspberries. The consistency was perfect and it was a beautiful color. The taste was light and not too sweet with lots of blackberry flavor. We used an applesauce 'grinder' to get the seeds out of the blackberries and it worked well. Worth the work, thanks for the great recipe, we will be making this again.

Most Helpful Critical Review
Sep 25, 2011

Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip


20 Ratings

Jul 13, 2009

Pre baked a refrigerated crust and let it cool then followed the recipe using 2/3 of all the ingredients. It barely fit in the crust, but came out wonderful. I used fresh berries, but will try it with frozen when the fresh arn't available.

Jul 27, 2010

What a great light summer dessert. I made a raspberry sauce to go with it. Awesome!

Jun 07, 2010

This is a great recipe! Followed it exactly and it turned out tart/sweet and very refreshing. I did have approx. 1 cup of filling left over, but that's okay. I put it in a bowl and tossed in the fridge and hubby ate it with a spoon. I would be happy to make this again. Thanks for sharing!

Jan 27, 2009

My grandmother always made this pie and I am so happy to have found this recipe so now I can make it. I used frozen raspberries, and added a tablespoon of lemon juice when I cooked them on the stove. I also poured the filling into a regular pie crust, since that is what I like. A bit time consuming and I had to dirty about every dish I own, but well worth it! Loved it. Very pretty pink color, and flavor is excellent. Only thing is, I had too much filling left over, so next time I'm going to use only 2 eggs.

Jul 15, 2011

This pie was delicious. The only reason I gave it only 4 stars was my difficulty in straining the berries to remove the seeds. Using a strainer and a colander, the seeds still remained in the pulp. I tried everything to separate the seeds but finally gave up and made it with the pulp and seeds but not before my kitchen looked like an axe murderer had been through it. If anyone has any hints please let me know. Still worth it though!

Jun 01, 2012

A little time consuming to make but it definitely turns out very well. It is a light, cool dessert that is great for summer.


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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