Raspberry Chiffon Pie I

Unflavored gelatin is stirred into a heated mixture of egg yolks, sugar, lemon juice and lovely crushed raspberries, and then whipped topping and freshly whipped cream are gently folded into that. This ethereal filling is piled into a crust and the pie is chilled before serving.

• Calories: 275 Calories

Ingredients

• ½ cup white sugar
• ⅛ teaspoon salt
• ¼ cup white sugar
• 4 egg whites
• 4 egg yolks, beaten
• 1 tablespoon lemon juice
• 1 ½ (.25 ounce) packages unflavored gelatin
• ¼ cup cold water
• 1 cup fresh raspberries, crushed
• ¾ cup heavy whipping cream, whipped
• 1 (9 inch) vanilla wafer crust

Recipe Instructions

Step 1

Soften gelatin in cold water.

Step 2

Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.

Step 3

Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.