Raspberry Chiffon Pie II

Raspberry Chiffon Pie II

14

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

Ingredients

2 h 50 m {{adjustedServings}} servings 331 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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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.
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Reviews

14
  1. 19 Ratings

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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...

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...

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