Fresh Raspberry Chiffon Pie
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
1 baked 9-inch pie shell
1 1/2 envelopes unflavored gelatin
1/4 cup water
4 eggs, separated
1 tablespoon lemon juice
3/4 cup sugar, divided
2 pints fresh raspberries
1/8 teaspoon salt
3/4 cup heavy cream, whipped
Directions:
Soften gelatin in cold water. Combine egg yolks, lemon juice and 1/2 cup sugar in small saucepan. Heat slowly, stirring constantly, until mixture is thickened slightly and coats the back of a metal spoon. Remove from heat and add softened gelatin to the hot mixture; stir to dissolve.
Put 1 1/2 pints of the raspberries through a sieve to make a puree. Stir in gelatin mixture and cool until mounds slightly when dropped from a spoon. (Do not let it get too firm.)
Beat egg whites with salt until frothy. Gradually beat in remaining 1/4 c. sugar and continue beating until meringue is stiff and shiny, but not dry. Fold in raspberry mixture along with whipped cream, reserving about 1/3 of whipped cream. Pour into pie shell and refrigerate a few hours.
To serve, decorate with remaining whipped cream and berries.
Recipe Location: https://www.cdkitchen.com/recipes/recs/38/Fresh_Raspberry_Chiffon_Pie19796.shtml
Recipe ID: 20138
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