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Raspberry Chiffon Pie II

Rated as 4.62 out of 5 Stars

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

2 h 50 m servings 331
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  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.

Nutrition Facts


Per Serving: 331 calories; 14 48.7 5 97 182 Full nutrition

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Reviews

Read all reviews 15
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We just made this for dinner last night and it yielded two 8 inch pies. We had a surplus of blackberries so we used those instead of raspberries. The consistency was perfect and it was a beaut...

Most helpful critical review

Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip

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We just made this for dinner last night and it yielded two 8 inch pies. We had a surplus of blackberries so we used those instead of raspberries. The consistency was perfect and it was a beaut...

This is a great recipe! Followed it exactly and it turned out tart/sweet and very refreshing. I did have approx. 1 cup of filling left over, but that's okay. I put it in a bowl and tossed in the...

Pre baked a refrigerated crust and let it cool then followed the recipe using 2/3 of all the ingredients. It barely fit in the crust, but came out wonderful. I used fresh berries, but will try...

My grandmother always made this pie and I am so happy to have found this recipe so now I can make it. I used frozen raspberries, and added a tablespoon of lemon juice when I cooked them on the s...

What a great light summer dessert. I made a raspberry sauce to go with it. Awesome!

This pie was delicious. The only reason I gave it only 4 stars was my difficulty in straining the berries to remove the seeds. Using a strainer and a colander, the seeds still remained in the ...

A little time consuming to make but it definitely turns out very well. It is a light, cool dessert that is great for summer.

Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip

I have made this pie now at least 20 times if not more and wherever I take it I get rave reviews. I followed the recipe exactly and it turns out lovely. It's light and fluffy and worth straini...