Raspberry Chiffon Pie
Yield
1 PiePrep
30 minCook
10 minReady
4 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb crust | |||
| 1 | cup |
rolled oats
uncooked, (quick or oldfashioned) |
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
butter
or margarine, meleted |
|
| Filling | |||
| 3 | ounces |
gelatin, flavored
raspberry |
|
| 1 | cup |
water
boiling |
|
| 1 | teaspoon |
lemon juice
|
|
| 10 | ounces |
raspberries
thawed |
|
| 3 | each |
egg whites
|
*
|
| ⅓ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crumb crust | |||
| 237 | ml |
rolled oats
uncooked, (quick or oldfashioned) |
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
butter
or margarine, meleted |
|
| Filling | |||
| 86.7 | ml/g |
gelatin, flavored
raspberry |
|
| 237 | ml |
water
boiling |
|
| 5 | ml |
lemon juice
|
|
| 289 | ml/g |
raspberries
thawed |
|
| 3 | each |
egg whites
|
*
|
| 79 | ml |
sugar
|
|
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.
