Raspberry Chiffon Pie II Recipe

Name: Raspberry Chiffon Pie II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium saucepan, combine 3 cups raspberries and 2/3 cup water.
2
Simmer over low heat until raspberries are soft.
3
Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
4
Place gelatin and 1/4 cup cold water in a small bowl.
5
Set aside and allow gelatin to soften.
6
In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar.
7
Bring to a full boil, stirring constantly.
8
Remove from heat.
9
Add gelatin to raspberry mixture and stir until dissolved.
10
Place pan in a cold water bath to cool completely.
11
In a large glass or metal mixing bowl, beat egg whites until foamy.
12
Add cream of tartar.
13
Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
14
In a separate mixing bowl, whip cream until stiff.
15
Gently fold together with cooled raspberry mixture and meringue.
16
Spoon mixture into graham cracker crust.
17
Chill at least 2 hours before serving.
18
Garnish with whole raspberries.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (9 inch) prepared graham cracker crust, 3 cups raspberries, 2/3 cup water, 1 (.25 ounce) package unflavored gelatin, and more.

Yes, Raspberry Chiffon Pie II falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Chiffon Pie II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions