Raspberry chiffon pie

Yield: 1 9-inch pie

Measure Ingredient
1 cup Quaker Oats, uncooked (quick or old-fashioned)
⅓ cup Brown sugar, firmly packed
⅓ cup Butter or margarine; melted
3 ounces Raspberry flavor gelatin
1 cup Boiling water
1 teaspoon Lemon juice
10 ounces Frozen raspberries; thawed
3 Egg whites
⅓ cup Sugar

CRUMB CRUST

FILLING

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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