adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry Chiffon Pie II
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Creamy raspberry mousse, swirled with fresh raspberries, in a graham cracker crust, chilled and ready to enjoy.
Ingredients:
  • 1 (9 inch) prepared graham cracker crust
  • 3 cups raspberries
  • 0.66666668653488 cup water
  • 1 (.25 ounce) package unflavored gelatin
  • 0.25 cup cold water
  • 3 egg yolks, beaten
  • 0.66666668653488 cup white sugar
  • 3 egg whites
  • 0.25 teaspoon cream of tartar
  • 0.33333334326744 cup white sugar
  • 0.5 cup heavy whipping cream
  • 0.25 cup fresh raspberries
Instructions:
  • In a saucepan, gently cook 3 cups raspberries with 2/3 cup water until raspberries are soft. Strain mixture to remove seeds and get raspberry pulp.
  • In a small bowl, combine the gelatin with 1/4 cup of cold water. Let it sit and soften.
  • In a medium saucepan, combine raspberry pulp, egg yolks, and 2/3 cup sugar. Boil mixture while stirring constantly until thickened. Remove from heat.
  • Stir gelatin into raspberry mixture until completely dissolved, then cool in a cold water bath until set.
  • In a spacious glass or metal bowl, whisk egg whites until foamy. Incorporate cream of tartar. Gradually add 1/3 cup sugar, while beating consistently, until the whites form stiff, glossy peaks.
  • Whip cream until stiff in a separate mixing bowl. Gently fold in cooled raspberry mixture and meringue. Spoon the mixture into the graham cracker crust. Chill for at least 2 hours before serving. Garnish with whole raspberries.

Similar Recipes