RASPBERRY CHIFFON PIE II

Raspberry Chiffon Pie II image

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

Provided by Carol

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (9 inch) prepared graham cracker crust
3 cups raspberries
⅔ cup water
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg yolks, beaten
⅔ cup white sugar
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar
½ cup heavy whipping cream
¼ cup fresh raspberries

Steps:

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.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 48.7 g, Cholesterol 97.2 mg, Fat 14 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 181.9 mg, Sugar 37.6 g