Raspberry Chiffon Pie I Chef John Recipes

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Raspberry Chiffon Pie I

"A lovely pie to serve in the summer."

Ingredients :

• 1 1/2 (.25 ounce) packages unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks, beaten
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1 cup fresh raspberries, crushed
• 4 egg whites
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 3/4 cup heavy whipping cream, whipped
• 1 (9 inch) vanilla wafer crust

Instructions :

Prep :	Cook : 8M	Ready in :

• Soften gelatin in cold water.
• Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
• Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

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