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  1. -- Now You're Cooking! v4 1/50

  2. Meal-Master Export Format

  3. Title: Raspberry Chiffon Pie

  4. Categories: desserts, pies

  5. Yield: 1 9-inch pie

  6. --CRUMB CRUST--

  7. 1 c quaker oats, uncooked -

  8. -(quick or o

  9. 1/3 c brown sugar, firmly packed

  10. 1/3 c butter or margarine; melted

  11. --FILLING--

  12. 3 oz raspberry flavor gelatin

  13. 1 c boiling water

  14. 1 ts lemon juice

  15. 10 oz frozen raspberries; thawed

  16. 3 egg whites

  17. 1/3 c sugar

  18. For crust, combine oats, sugar and butter, mixing until crumbly.

  19. Firmly press onto bottom and sides of a 9-inch pie plate. Place an

  20. 8-inch pie plate on top of the crust mixture; press down. Bake in

  21. 350 F.

  22. 8 minutes. Remove 8-inch pie

  23. plate; cool.

  24. For filling, dissolve gelatin in boiling water; stir in lemon juice

  25. and raspberries with juice. Chill until partially set. Beat egg

  26. whites until frothy. Gradually add sugar, a tablespoon at a time,

  27. beating constantly until stiff and glossy. Fold into gelatin

  28. mixture. Chill until mixture mounds when dropped from a spoon. Pour

  29. into pie shell. Chill several hours or until set.

  30. Source: Our Favorites for family and friends Reprinted with

  31. permission from The Quaker Oats Company Electronic format courtesy of

  32. Karen Mintzias --

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