"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Raspberry Chiffon Pie Recipe

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This recipe for Raspberry Chiffon Pie, by , is from The Manore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Manore
Added: Friday, April 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. Pkg. frozen raspberries-red
3 oz. Pkg. raspberry jello
3/4 c. Boiling water
2 T. Lemon Juice
1/2 c. Whipping Cream
2 Egg whites
1 Dash salt
1/2 c. Sugar

Directions:
Directions:
Bake 9 inch pie shell and cool.
Thaw and drain raspberries, reserving syrup. Add water to syrup to make 2/3 cup. Dissolve jello in boiling water. Add lemon juice and raspberry sryup. Chill stirring occasionally until partially set. Whip cream. Beat gelatin mixture until soft peaks form. Fold in raspberries and whip cream. Add dash salt to egg whites, beat until soft peaks form, gradually add sugar. Beat until stiff. Fold egg whites into raspberry mixture. Pour in pie shell, chill until firm. If desired, garnish with additional whipped cream and raspberries.

 

 

 

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