Raspberry Chiffon Pie Ii

ingredients

• servings: 1
• 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

recipe

preparation time: 30 mins cook time: 20 mins ready time: 2 hrs 50 mins


• 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.