Recipe by Carolyn
"Fluffy, creamy, and tart, this is a wonderful and unusual pie."
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1 (9 inch)
prepared graham cracker crust
1 (.25 ounce) package
egg yolks, beaten
cream of tartar
heavy whipping cream
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.
Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip
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.
What a great light summer dessert. I made a raspberry sauce to go with it. Awesome!
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.
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!
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!
A little time consuming to make but it definitely turns out very well. It is a light, cool dessert that is great for summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Chiffon Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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