Raspberry Chiffon Pie I Recipe

Ingredients
<br>- 1 ½ (.25 ounce) packages unflavored gelatin
<br>- ¼ cup cold water
<br>- 4  egg yolks, beaten
<br>- 1 tablespoon lemon juice
<br>- ½ cup white sugar
<br>- 1 cup fresh raspberries, crushed
<br>- 4  egg whites
<br>- ¼ cup white sugar
<br>- ⅛ teaspoon salt
<br>- ¾ cup heavy whipping cream, whipped
<br>- 1 (9 inch) vanilla wafer crust
<br><p></p>Directions
<br>step 1: Soften gelatin in cold water.
<br>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.
<br>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.
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Ingredients
- 1 ½ (.25 ounce) packages unflavored gelatin
- ¼ cup cold water
- 4 egg yolks, beaten
- 1 tablespoon lemon juice
- ½ cup white sugar
- 1 cup fresh raspberries, crushed
- 4 egg whites
- ¼ cup white sugar
- ⅛ teaspoon salt
- ¾ cup heavy whipping cream, whipped
- 1 (9 inch) vanilla wafer crust

Directions
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.

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