Raspberry chiffon pie
1 9-inch pie
Ingredients
| Quantity | 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 |
Directions
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