Raspberry Chiffon Pie II recipe

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Ingredients

1 (9 inch) prepared graham cracker crust
3 cups raspberries
⅔ cup water
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg yolks, beaten
⅔ cup white sugar
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar
½ cup heavy whipping cream
¼ cup fresh raspberries

Nutrition Info

331.1 calories
carbohydrate: 48.7 g
cholesterol: 97.2 mg
fat: 14 g
fiber: 3.8 g
protein: 5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 181.9 mg
sugar: 37.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch pie

Recipe Note

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

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