Raspberry Chiffon Pie I Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
275 cal
14%

Fat
14.4 g
22%

Carbs
32.5 g
10%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

DELTAQUEEN50

Jul. 5, 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 tim..." See moree, I will probably increase the crushed fruit a further half a cup in order to intensify the raspberry flavor. Thanks for a great recipe."

MAJYK9

Jun. 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...." See more"

kwest

Jan. 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 ..." See morea 10-inch pie."

More Reviews