Advertisement
Fresh Raspberry Chiffon Pie
Preparation info
- Difficulty
Medium
Appears in
Published 1965
A pie with cool, billowy filling that refreshes on sultry summer days
Ingredients
- Baked 9" pie shell
1½ ¼ c
Method
- Soften gelatin in cold water.
- Combine egg yolks, lemon juice and ½ c. sugar in small saucepan. Heat slowly, stirring constantly, until mixture is thickened slightly, and coats the back of a metal spoon. Remove from heat and add softened gelatin to the hot mixture; stir to dissolve.
- Put 1½ pts. raspberries through a sieve to make a purée (you should have