Raspberry Chiffon Pie II

Raspberry Chiffon Pie II

15

"Fluffy, creamy, and tart, this is a wonderful and unusual pie."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 50 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 beaut...

Most helpful critical review

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

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 beaut...

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...

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

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...

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 s...

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 ...

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

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

I have made this pie now at least 20 times if not more and wherever I take it I get rave reviews. I followed the recipe exactly and it turns out lovely. It's light and fluffy and worth straini...