Raspberry Chiffon Pie
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 5
ingredients
- 283.49 g package frozen raspberries, thawed
- 85.04 g package raspberry gelatin
- 177.44 ml boiling water
- 29.58 ml lemon juice
- 118.29 ml whipping cream, whipped
- 2 egg whites
- 59.14 ml sugar
- 9 inch pastry shells, cooked and cooled
directions
- Drain raspberries; add water to syrup to make 2/3 cup. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup. Chill until partially set. Beat egg whites until soft peaks form; fold in raspberries and whipped cream. Add a dash of salt and gradually add sugar. Beat until stiff peaks form. Fold into raspberry mixture. Pile into cooled pastry shell; chill.
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RECIPE SUBMITTED BY
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