Raspberry Chiffon Pie

1. 1

   Puree raspberries in blender.

2. 2

   Strain to remove seeds. Discard seeds.

3. 3

   Measure 2/3 cup of puree for pie.

4. 4

   Refrigerate remaining puree to garnish pie.

5. 5

   Put raspberry flavored gelatin in medium size mixing bowl.

6. 6

   Add hot water while stirring constantly to soften and dissolve gelatin.

7. 7

   Stir in lemon juice and 2/3 cup raspberry puree.

8. 8

   Chill until partially set, 45 to 60 minutes.

9. 9

   Add salt to egg whites in a large mixing bowl.

10. 10

    Beat on low speed until frothy.

11. 11

    Increase to high speed and beat until soft peaks result, another 1 to 2 minutes.

12. 12

    Continue beating while gradually adding sugar.

13. 13

    Beat to stiff peaks, another minute or two.

14. 14

    Beat chilled raspberry mixture 30 seconds.

15. 15

    Fold in 1/2 cup whipped cream to

16. 16

    lighten mixture.

17. 17

    Fold in beaten egg whites. Pour into 10-inch baked pie crust.

18. 18

    Chill 3 to 4 hours until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.