Raspberry Chiffon Pie Recipe
Yield: 1 9-inch pieRecipe by luhu.jp
Ingredients:
CRUMB CRUST
1 cup: Quaker Oats, uncooked, (quick or old-fashioned)
1/3 cup: Brown sugar, firmly packed
1/3 cup: Butter or margarine, melted
FILLING
3 ounce: Raspberry flavor gelatin,
1 cup: Boiling water,
1 tsp: Lemon juice,
10 ounce: Frozen raspberries, thawed
3: Egg whites,
1/3 cup: Sugar,
Directions:
For crust, combine oats, sugar and butter, mixing until crumbly.
Firmly press onto bottom and sides of a 9-inch pie plate. Place an
8-inch pie plate on top of the crust mixture; press down. Bake in
preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie
plate; cool.
For filling, dissolve gelatin in boiling water; stir in lemon juice
and raspberries with juice. Chill until partially set. Beat egg
whites until frothy. Gradually add sugar, a tablespoon at a time,
beating constantly until stiff and glossy. Fold into gelatin
mixture. Chill until mixture mounds when dropped from a spoon. Pour
into pie shell. Chill several hours or until set.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp
Firmly press onto bottom and sides of a 9-inch pie plate. Place an
8-inch pie plate on top of the crust mixture; press down. Bake in
preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie
plate; cool.
For filling, dissolve gelatin in boiling water; stir in lemon juice
and raspberries with juice. Chill until partially set. Beat egg
whites until frothy. Gradually add sugar, a tablespoon at a time,
beating constantly until stiff and glossy. Fold into gelatin
mixture. Chill until mixture mounds when dropped from a spoon. Pour
into pie shell. Chill several hours or until set.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp