Raspberry Chiffon Pie I Recipe
- 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
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.