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    You are in: Home / Recipes / Raspberry Chiffon Pie Recipe
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    Raspberry Chiffon Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 06, 2009

      This is absolutely wonderful. I made it for Christmas & everyone loved it. It made a beautiful pie also. The only suggestion I have is to pour the cooked berries thru the strainer BEFORE adding fruit pectin or sugar. W/the pectin & sugar added it is so thick, it is very difficult & takes forever to press thru a fine strainer. Return puree to pan & cook over med hi heat, stirring constantly until hot, then add pectin & continue w/recipe.

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    • on August 18, 2009

      This pie was sooo good! I am so happy to have found it posted here. I seen the episode of Cooks Country this was featured on, and by the time I went to the website to get the recipe you needed to become a member to get it. I didn't have any problems with this recipe, it turned out perfect. I did skip the rosettes part at the end just because I was completly out of time and patience by that point, and just spread the topping on. This got rave reviews by everyone. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2009

      I friend of mine brought this over for an after dinner treat and it is really good. Smooth yet full of flavor. This isn't a real helpful review since I didn't make it, but he got the recipe from Cook's Country magazine and he said it was easy to make.

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    Nutritional Facts for Raspberry Chiffon Pie

    Serving Size: 1 (204 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 596.6
    Calories from Fat 328
    Total Fat 36.5 g
    Saturated Fat 19.7 g
    Cholesterol 103.6 mg
    Sodium 199.6 mg
    Total Carbohydrate 66.4 g
    Dietary Fiber 3.2 g
    Sugars 50.7 g
    Protein 4.1 g

    The following items or measurements are not included:

    dry pectin

    raspberry gelatin powder

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