Raspberry Chiffon Pie

Give this silky pie a try for a new take on a favorite summer fruit.


  • 1 9-inch baked, cooled pastry shell
  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 10 ounces raspberries
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 3 egg whites
  • 1/8 tsp. cream of tartar
  • 1/4 cup sugar
  • 1/2 cup heavy cream, whipped

Lightly crush berries with a potato masher. Let sit for about 5 minutes, then pour off juice and reserve. Add enough water to berry juice to equal 1 cup of liquid. Combine gelatin, salt and 1/2 cup sugar in a saucepan. Add berry juice and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove pan from heat and place in a large bowl of ice water. Cool until mixture is the consistency of unbeaten egg whites.

In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition; beat until stiff peaks form.

Fold gelatin mixture into egg whites. Fold in whipped cream and raspberries. Pour into pastry shell and chill until firm.
Serves 6 to 8

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