Raspberry Chiffon Pie I

Rating: 3.83 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A lovely pie to serve in the summer.

By Carol

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Recipe Summary

Servings:
8
Yield:
1 pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Soften gelatin in cold water.

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  • 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.

Nutrition Facts

Per Serving:
275 calories; protein 5.5g; carbohydrates 32.5g; fat 14.4g; cholesterol 126.4mg; sodium 188.2mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

DELTAQUEEN50
Rating: 4 stars
07/06/2005
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. Read More
Helpful
(14)

Most helpful critical review

Elizabeth
Rating: 3 stars
01/12/2009
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. Read More
Helpful
(4)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DELTAQUEEN50
Rating: 4 stars
07/05/2005
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. Read More
Helpful
(14)
MAJYK9
Rating: 5 stars
06/30/2003
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. Read More
Helpful
(9)
kwest
Rating: 4 stars
01/24/2007
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. Read More
Helpful
(9)
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Elizabeth
Rating: 3 stars
01/12/2009
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. Read More
Helpful
(4)
misspiggy067
Rating: 2 stars
03/31/2007
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. Read More
Helpful
(3)
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