Raspberry Chiffon Pie Recipe - Cooking Index
Raspberry Chiffon Pie Recipe - Cooking Index
| 1 | Baked pastry shell - 9-inch | |
| 1 | Fresh raspberries | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Unflavored gelatin envelope | |
| 2/3 cup | 157ml | Cold water |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/2 cup | 118ml | Whipping cream - whipped |
Crush raspberries and pass through strainer to remove seeds (this is optional but it dramatically increases the ease of eating of the pie when you don't have to fight with raspberry seeds!). Either way, you'll need 1 cup of crushed fruit. Add 1/2 C sugar and let stand 30 minutes.
Soften gelatin in water; dissolve over low heat; cool. Add raspberries, lemon juice and dash salt.
Chill, stirring occasionally until partially set. Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating until stiff peaks form.
Fold in strawberry mixture, then whipped cream. Chill until mixture mounds slightly when dropped from a spoon. Pile into cooled shell. Chill firm, about five hours. Trim with whipped cream.
VARIATION: You may use strawberries instead of raspberries.
Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971
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