Raspberry Chiffon Pie Recipe
Ingredients
1 10-ounce package frozen red raspberries, thawed
1 package raspberry-flavored gelatin
3/4 cup hot water
2 tablespoons lemon juice
1/2 cup heavy cream, whipped
Dash salt
2 egg whites
1/4 cup sugar
1 9-inch baked pastry shell
Directions
Drain raspberries and add water to syrup to make 2/3 cup.
Dissolve gelatin in 3/4 cup hot water; add lemon juice and raspberry syrup.
Chill till partially set.
Beat mixture till soft .peaks form.
Fold in raspberries and whipped cream.
Add salt to egg whites; beat till soft peaks form.
Add sugar gradually, beating till stiff peaks form.
Fold egg whites into raspberry mixture.
Pour into cooled baked pastry shell (have edges crimped high filling is generous).
Chill till set.
Dissolve gelatin in 3/4 cup hot water; add lemon juice and raspberry syrup.
Chill till partially set.
Beat mixture till soft .peaks form.
Fold in raspberries and whipped cream.
Add salt to egg whites; beat till soft peaks form.
Add sugar gradually, beating till stiff peaks form.
Fold egg whites into raspberry mixture.
Pour into cooled baked pastry shell (have edges crimped high filling is generous).
Chill till set.
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