Raspberry Chiffon Pie II recipe

1 servings

1 (9 inch) prepared graham cracker crust

3 cups raspberries

2/3 cup water

1 (.25 ounce) package unflavored gelatin

1/4 cup cold water

3 egg yolks, beaten

2/3 cup white sugar

3 egg whites

1/4 teaspoon cream of tartar

1/3 cup white sugar

1/2 cup heavy whipping cream

1/4 cup fresh raspberries

In a medium saucepan combine 3 cups raspberries and 2/3 cup water.

Simmer over low heat until raspberries are soft.

Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl.

Set aside and allow gelatin to soften.

In a medium saucepan whisk together raspberry pulp, egg yolks, and 2/3 cup sugar.

Bring to a full boil, stirring constantly.

Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved.

Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Add cream of tartar.

Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.

In a separate mixing bowl, whip cream until stiff.

Gently fold together with cooled raspberry mixture and meringue.

Spoon mixture into graham cracker crust.

Chill at least 2 hours before serving.

Garnish with whole raspberries.