Raspberry Chiffon Pie
Source of Recipe
List of Ingredients
1 9 inch chocolate cookie crumb crust
1 envelope unflavored gelatin
1/4 cup cold water
3 cups fresh raspberries, to make 1 cup puree
or a 10 ounce package frozen raspberries
4 eggs, seperated
2 tablespoons freshly squeesed lemon juice
1/2 cup sugar, decrease to 1/3 cup if you are using sweetened frozen berries
3 tablespoons sugar
3/4 cup whipping cream
1/4 cup powdered sugar
12 to 18 fresh raspberries (optional)
Step 1. Sprinkle the gelatin over the cold water in a small bowl.
Step 2. Stir and let soften for several minutes.
Step 3. puree the raspberries in a blender. If you wish, strain the puree to remove the seeds.
You should have about 1 cup puree.
Step 4. Put the egg yolks in a heavy bottomed sauce pan and beat with a wire whisk until they are light in color.
Step 5. Add the lemon juice and 1/2 cup sugar.
Step 6. Cook over medium heat, stirring constantly, until the mixture thickens and lightly coats a wooden spoon. It should not boil.
Step 7. Remove from the heat and stir in the gelatin and raspburry puree.
Step 8. Pour into a bowl and let cool until it becomes syrupy. It should be about the consistancy of unbeaten egg whites. If it stiffens or forms hard lumps, rewarm it over low heat to liquify, but don't let it boil.
Step 9. Stir the mixture frequently as it cools, especially if you have refrigerated it.
Step 10. Beat the egg whites until they form soft peaks.
Step 11. Sprinkle on 3 tablespoons sugar and continue beating until stiff and shiney.
Step 12. Fold the egg whites into the raspberry mixture until well blended.
Step 13. Spoon into the chocolate cookie pie crust and chill until set. This will take 3 to 4 hours.
Step 14. Shortly before serving, whip the cream slowly adding the powdered sugar until it holds soft peaks.
Step 15. Spoon the whipped cream over the top and garnish with the raspberries.
Step 16. Refrigerate until ready to serve.