Raspberry Chiffon Pie II
Chiffon pies were first popularized in the United States in the 1940s and became a staple dessert during that era.
This is vegetarian recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Raspberry Chiffon Pie II
Ingredients
Instructions
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In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press onto the bottom and up the sides of a 9-inch pie dish.
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In a blender, blend raspberries and lemon juice until smooth.
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In a small saucepan, sprinkle gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
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In a large mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
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In a separate mixing bowl, beat heavy cream and vanilla extract until soft peaks form.
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Gently fold raspberry puree and gelatin mixture into the beaten egg whites. Then fold in the whipped cream.
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Pour the mixture into the prepared crust. Refrigerate for at least 3 hours or until set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
