Raspberry Chiffon Pie II Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 22, 2009
Light and delicious!
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Reviewed: Jan. 26, 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.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA
Reviewed: Aug. 3, 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.
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