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Volume III
July 22, 2011

Weekly Home / Recipe Center

Raspberry Chiffon Pie

Serves 8


1 prepared graham cracker pie crust
3 cups raspberries
2/3 cup water
1 package (.25 ounce) unflavored gelatin
1/4 cup cold water
3 egg yolk, beaten
2/3 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/2 cup heavy cream
1/4 cup fresh raspberries

In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.

In a medium saucepan whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.

In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

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