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Raspberry Chiffon Pie II

SUBMITTED BY: Carolyn

"Fluffy, creamy, and tart, this is a wonderful and unusual pie."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (1)
Original recipe yield 1 pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 inch) prepared graham cracker crust
  • 3 cups raspberries
  • 2/3 cup water
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, beaten
  • 2/3 cup white sugar
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh raspberries

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by ESBROWNE
We just made this for dinner last night and it yielded two 8 inch pies. We had a surplus of... MORE


 
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Nutritional Information
Raspberry Chiffon Pie II

Servings Per Recipe: 8

Amount Per Serving

Calories: 334

  • Total Fat: 14.2g
  • Cholesterol: 100mg
  • Sodium: 182mg
  • Total Carbs: 48.6g
  •     Dietary Fiber: 3.8g
  • Protein: 5g

VIEW DETAILED NUTRITION

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