Title: Raspberry Chiffon Pie
Categories: Pies, Desserts
Yield: 1 9-inch pie
MMMMM------------------------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
MMMMM--------------------------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
