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Raspberry Chiffon Pie I

Rated as 3.83 out of 5 Stars

"A lovely pie to serve in the summer."
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servings 275
Original recipe yields 8 servings (1 pie)


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  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.

Nutrition Facts

Per Serving: 275 calories; 14.4 32.5 5.5 126 188 Full nutrition

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Read all reviews 5
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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 ne...

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 enoug...

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.

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...

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) be...