RASPBERRY CHIFFON PIE I

Raspberry Chiffon Pie I image

A lovely pie to serve in the summer.

Provided by Carol

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ (.25 ounce) packages unflavored gelatin
¼ cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
½ cup white sugar
1 cup fresh raspberries, crushed
4 egg whites
¼ cup white sugar
⅛ teaspoon salt
¾ cup heavy whipping cream, whipped
1 (9 inch) vanilla wafer crust

Steps:

Soften gelatin in cold water.
Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.5 g, Cholesterol 126.4 mg, Fat 14.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 188.2 mg, Sugar 21.3 g