|
|
Recipe Raspberry Chiffon Pie II (Pie)
Home Cooking Recipes
Required Ingredients:
- 1 (9 inch) prepared graham cracker crust
- 3 cups raspberries
- 2/3 cup water
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 3 egg yolks, beaten
- 2/3 cup white sugar
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup white sugar
- 1/2 cup heavy whipping cream
- 1/4 cup fresh raspberries
Preparing/Cooking:
- 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.
Back to Recipes
|
|