Raspberry Chiffon Pie

* Exported from MasterCook *

Raspberry Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
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1 Baked pastry shell -- 9-inch

1 pint Fresh raspberries
1/2 cup Sugar
1 Unflavored gelatin envelope
2/3 cup Cold water
1/4 cup Sugar
1/2 cup Whipping cream -- whipped

Crush raspberries and pass through strainer to remove seeds (this is optional
but it dramatically increases the enjoyability of the pie when you don't have
to fight with raspberry seeds!). Either way, you'll need 1 cup of crushed
fruit. Add 1/2 C sugar and let stand 30 minutes. Soften gelatin in water;
dissolve over low heat; cool. Add raspberries, lemon juice and dash salt.
Chill, stirring occasionally till partially set.
Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating till stiff
peaks form. Fold in strawberry misture, then whipped cream. Chill till mixture
mounds slightly when dropped from a spoon.
Pile into cooled shell. Chill firm, about five hours.
Trim with whipped cream. VARIATION: You may use strawberries instead of
raspberries.

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