RASPBERRY CHIFFON PIE

April 21, 2010

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

2/3 cup sugar
1 envelope unflavored gelatin
1 cup raspgberries — thoroughly crushed
Meringue:
3 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
1/2 cup whipping cream — whipped
1 9 inch baked pie shell

Blend sugar, gelatin, and raspberries in sauce pan and cook to a full rolling boil, stirring constantly. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Make meringue of egg white, cream of tartar, and sugar. Fold into gelatin mixture. Carefully blend in whipped cream. Pile into baked pie shell.

Chill until set. Garnish with whole raspberries

Description:
“Pie”


Per Serving (excluding unknown items): 196 Calories; 6g Fat (24.7% calories from fat); 2g Protein; 35g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 54mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates.

NOTES: From the Hoosier Cookbook
Patricia Harmon
Harrison County

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