*  Exported from  MasterCook  *

                          Raspberry Chiffon Pie

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Baked pastry shell (9")
   2      c             Fresh raspberries
     1/2  c             Sugar
   1                    Env unflavored gelatin
     2/3  c             Water -- cold
     1/4  c             Sugar
     1/2  c             Whipping cream -- whipped

Crush raspberries and pass through strainer to remove seeds (this is
optional but it dramatically increases the enjoyability of the pie
when you don't have to fight with raspberry seeds!). Either way,
you'll need 1 c of crushed fruit.  Add 1/2 c sugar and let stand
30 minutes. Soften gelatin in water; dissolve over low heat; cool.
Add raspberries, lemon juice, and dash salt. Chill, stirring
occasionally until partially set.

Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating
until stiff peaks form. Fold in strawberry mixture, then whipped
cream. Chill until mixture mounds slightly when dropped from a
spoon.

Pile into cooled shell. Chill firm, about 5 hours.

Trim with whipped cream.

Variation: You may use strawberries instead of raspberries.


                   - - - - - - - - - - - - - - - - - -