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Raspberry Chiffon Pie II

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

Rating: This weblink has been rated 6 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 235 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 1 pie
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 331 | Total Fat: 14g | Cholesterol: 97mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by ESBROWNE Supporting Member (Click to learn more about Supporting Membership)
We just made this for dinner last night and it yielded two 8 inch pies. We had a surplus of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by terryl 
Pre baked a refrigerated crust and let it cool then followed the recipe using 2/3 of all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by CourtneyB 
Light and delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by amydoll 
My grandmother always made this pie and I am so happy to have found this recipe so now I can... MORE

 
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