• Prep Time:
  • Cooking Time:
  • Serves: 1 9-inch pie

Raspberry Chiffon Pie

  • Recipe Submitted by on

Category: Pies, Desserts

 Ingredients List

  • --------------------------------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


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.

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