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My review
Raspberry Chiffon Pie II
Carolyn
"Fluffy, creamy, and tart, this is a wonderful and unusual pie."
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Ingredients
2 h 50 m servings 331 calsOriginal recipe yields 8 servings (1 9-inch pie)
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Directions
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Prep
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- 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.
- Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
- 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.
- Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
- 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.
- 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 g fat; 48.7 g carbohydrates; 5 g protein; 97 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 1521 Ratings
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Most helpful positive review
8/3/2008
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
9/25/2011
Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip
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8/3/2008
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...
6/5/2010
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...
7/12/2009
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...
1/26/2009
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...
7/26/2010
What a great light summer dessert. I made a raspberry sauce to go with it. Awesome!
7/15/2011
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 ...
6/1/2012
A little time consuming to make but it definitely turns out very well. It is a light, cool dessert that is great for summer.
9/25/2011
Messy and a lot of work for something that tastes like I mixed raspberry jelly with cool whip
6/20/2011
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...