Cooking Recipe Raspberry Chiffon Pie
Recipe Ingredients
CRUMB CRUST
FILLING
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