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Title: Raspberry Chiffon Pie
Categories: Pie Dessert
Yield: 1 9-inch pie
| 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 |
| 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
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