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Raspberry Chiffon Pie

  • on July 30, 2008
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Ingrients & Directions


-CRUMB CRUST-
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted

FILLING
3 oz Raspberry flavor gelatin
1 c Boiling water
1 ts Lemon juice
10 oz Frozen raspberries; thawed
3 Egg whites
1/3 c Sugar

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.


Yields
1 9-inch pie

Article Categories:
Pies

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