Red Raspberry Chiffon Pie Recipe
Ingredients:
1 c. Bisquick baking mix1/4 c. butter, softened
3 tbsp. boiling water
1/4 c. sugar
1 env. unflavored gelatin
1 (10 oz.) pkg. frozen red raspberries, thawed
3 egg whites
1/3 c. sugar
1/2 c. chilled whipping cream
Cooking Directions:
Combine mix and butter in small bowl, add boiling water stir vigorously until dough forms ball and cleans bowl. Pat dough into 9 inch pie pan with floured hands, bring dough to the edge of pan. Bake at 450 degrees for 8-10 minutes. Cool.FILLING:
1/4 c. sugar1 env. unflavored gelatin1 (10 oz.) pkg. frozen red raspberries, thawed3 egg whites1/3 c. sugar1/2 c. chilled whipping cream
Stir 1/4 cup sugar, gelatin and raspberries with the syrup in saucepan. Cook over medium heat until mixture boils. Chill in bowl of ice or refrigerate. Stir occasionally. Beat egg whites until foamy, beat in 1/3 cup sugar, 1 tablespoon at a time, until very stiff. Beat cream in chilled bowl, combine with berry mixture into meringue. Pile into pie shell. Chill at least 4 hours or until set.
Other Recipes you might like:
Pumpkin Chiffon Dessert, Pumpkin Chiffon, Raspberry Chiffon Pie, Raspberry Chiffon Pie, Rainbow Sherbet Roll, Lemon-raspberry Torte
