Raspberry Chiffon Pie I Recipe - Allrecipes.com

Raspberry Chiffon Pie I

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"A lovely pie to serve in the summer."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Soften gelatin in cold water.
  2. Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
  3. Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.
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Reviews More Reviews

Jul 05, 2005

This turned out very well. I made a chocolate crumb crust and garnished the pie with shaved chocolate. I also sieved the crushed fruit twice to try to remove as many seeds as possible. The next time, I will probably increase the crushed fruit a further half a cup in order to intensify the raspberry flavor. Thanks for a great recipe.

 
Jun 30, 2003

this pie was wonderful. my family loved it. there where no leftovers. i used a graham crust at it was just as good, if not better then with a vanilla one.

 

6 Ratings

Jan 24, 2007

Good recipe overall. Raspberry flavor is mild. Next time I will use 1 1/4 cups of raspberry puree. Also, the set was a bit too firm so I will decrease the gelatin by 1/2 teaspoon. It makes enough for a 10-inch pie.

 
Jan 12, 2009

this is an ok pie,we made it with a graham cracker crust that we put in the oven til light brown, wich i think was the best part of the pie. turned out good, but it just doesnt have the taste or texture i thought it would have. probebly wont make again since it took so long to make. didnt seem worth it.

 
Mar 31, 2007

this did not set up for me. I followed the recipe exactly. I will try again, but next time I will let the egg yolk mixture get to the consistency of custard (as done in other chiffon recipes) before removing from heat and adding other ingredients. Will also strain the seeds from the raspberry.

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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