Raspberry Chiffon Pie II Recipe

Raspberry Chiffon Pie II Recipe

  • 1 (9 inch) prepared graham cracker crust
  • 3 cups raspberries
  • 2/3 cup water
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, beaten
  • 2/3 cup white sugar
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh raspberries
  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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