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How To make Raspberry Chiffon Pie

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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. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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