Raspberry Chiffon Pie II

Directions

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 (10)

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13

ESBROWNE

Aug. 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 beautiful c..." See moreolor. The taste was light and not too sweet with lots of blackberry flavor. We used an applesauce 'grinder' to get the seeds out of the blackberries and it worked well. Worth the work, thanks for the great recipe, we will be making this again."

7

terryl

Jul. 13, 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 it wi..." See moreth frozen when the fresh arn't available."

6

DML0322

Jul. 27, 2010

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