Raspberry Chiffon Pie II recipe
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Ingredients
- 1 (9 inch) prepared graham cracker crust 3 cups raspberries ⅔ cup water 1 (.25 ounce) package unflavored gelatin ¼ cup cold water 3 egg yolks, beaten ⅔ cup white sugar 3 egg whites ¼ teaspoon cream of tartar ⅓ cup white sugar ½ cup heavy whipping cream ¼ cup fresh raspberries
Nutrition Info
- 331.1 caloriescarbohydrate: 48.7 gcholesterol: 97.2 mgfat: 14 gfiber: 3.8 gprotein: 5 gsaturatedFat: 5.4 gservingSize: -sodium: 181.9 mgsugar: 37.6 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Chiffon Pie II
Directions
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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.