Raspberry Chiffon Pie

1. 1

   Soften gelatin in cold water.

2. 2

   In top of double boiler, beat egg yolks. Add 1/2 cup sugar, lemon juice and salt.

3. 3

   Cook over boiling water, stirring until thickened, about 10 minutes. Remove from heat. Stir in softened gelatin. Add crushed raspberries and a few drops red coloring.

4. 4

   Mix well.

5. 5

   Chill until mixture mounds slightly when dropped from a spoon. Beat egg

6. 6

   whites until soft peaks form.

7. 7

   Gradually add remaining sugar, beating until stiff. Fold in raspberry mixture. Spoon into baked pie shell. Chill until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.