Raspberry Chiffon Pie

  1. Drain raspberries; add water to syrup to make 2/3 cup.
  2. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup.
  3. Chill until partially set.
  4. Beat egg whites until soft peaks form; fold in raspberries and whipped cream.
  5. Add a dash of salt and gradually add sugar.
  6. Beat until stiff peaks form.
  7. Fold into raspberry mixture.
  8. Pile into cooled pastry shell; chill.

frozen raspberries, packageraspberry gelatin, boiling water, lemon juice, whipping cream, egg whites, sugar, pastry shells

Taken from www.food.com/recipe/raspberry-chiffon-pie-354267 (may not work)

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