Raspberry Chiffon Pie Recipe
Servings: 1
Ingredients
- 1Â 1/2 x (.25 oz) envelopes unflavored gelatin
- 1/4 c. cool water
- 4 x egg yolks, beaten
- 1 Tbsp. lemon juice
- 1/2 c. white sugar
- 1 c. crushed raspberries
- 4 x egg whites
- 1/4 c. white sugar
- 1/8 tsp salt
- 3/4 c. whipping cream, whipped
- 1 x 9 inch vanilla wafer crumb crust
Directions
- Method:1. Soften gelatin in cool water.
- 2. Combine egg yolks, 1/2 c. sugar, and lemon juice in a saucepan. Cook till mix coats a spoon. Stir in gelatin, and then fold in crushed raspberries. Refrigeratetill partially set.
- 3. Beat egg whites till stiff with 1/4 c. sugar and salt. Fold whipped cream and egg whites into raspberry mix. Pour filling into chilled pie crust, and refrigerate3 to 4 hrs.
- Makes 1 pie
- A lovely pie to serve in the summer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 1268 | |
| Calories from Fat 601 | 47% |
| Total Fat 66.81g | 84% |
| Saturated Fat 41.13g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 370mg | 15% |
| Potassium 334mg | 10% |
| Total Carbs 171.87g | 46% |
| Dietary Fiber 7.7g | 26% |
| Sugars 157.08g | 105% |
| Protein 5.26g | 8% |
