Raspberry Chiffon Pie I recipe
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Ingredients
- 1 ½ (.25 ounce) packages unflavored gelatin ¼ cup cold water 4 egg yolks, beaten 1 tablespoon lemon juice ½ cup white sugar 1 cup fresh raspberries, crushed 4 egg whites ¼ cup white sugar ⅛ teaspoon salt ¾ cup heavy whipping cream, whipped 1 (9 inch) vanilla wafer crust
Nutrition Info
- 274.8 caloriescarbohydrate: 32.5 gcholesterol: 126.4 mgfat: 14.4 gfiber: 1.1 gprotein: 5.5 gsaturatedFat: 5 gservingSize: -sodium: 188.2 mgsugar: 21.3 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Chiffon Pie I
Directions
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Soften gelatin in cold water.
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.
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.