Raspberry Chiffon Pie I
- 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.
Per Serving: 275 calories; 14.4 32.5 5.5 126 188 Full nutrition
ReviewsRead all reviews 5
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...