Raspberry Chiffon Pie
|Single crust pie pastry||1|
|Frozen red raspberries||10 Ounce, thawed (1 package)|
|Raspberry flavored gelatin||3 Ounce (1 package)|
|Lemon juice||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick bottom and sides of pastry with tines of fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on wire rack.
Drain thawed red raspberries, reserving the syrup.
Reserve 6 raspberries for garnish; set aside.
Add enough water to the reserved raspberry syrup to measure 1 1/2 cups liquid.
In a small saucepan combine raspberry gelatin and the 2 tablespoons sugar.
Stir in the 1 1/2 cups berry liquid and lemon juice.
Heat mixture, stirring constantly, till sugar and gelatin dissolve.
Stir the cooled gelatin mixture into the drained raspberries.
Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add the 1/4 cup sugar, beating till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip cream till soft peaks form.
Fold into gelatin mixture.
Chill till mixture mounds when spooned.
Turn gelatin-whipped cream mixture into baked pastry shell.
Chill several hours or overnight till set.
Arrange the reserved raspberries around edge of pie.
Trim with fresh mint sprigs, if desired.
Cover; chill to store.