Strawberry raspberry chiffon pie
Strawberry raspberry chiffon pie recipe in the pie category
Recipe ingredients:
- 2 cups strawberries, hulled
- 1 cup raspberries
- 1 envelope unflavored gelatin
- 3/4 cups granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons dried egg whites or meringue powder
- 1/2 cup whipping cream
- 8 inch baked pie crust
Recipe method:
- Rinse and drain strawberries and raspberries.
- Set aside several perfect berries.
- In a blender, blend remaining berries until smooth.
- In a 2 to 3 quart pan, mix gelatin with 1/3 cup sugar.
- Place a fine strainer over pan and push berry puree through it, discarding seeds.
- Stir mixture over high heat just until boiling, about 2 minutes.
- Let cool to room temperature, about 20 minutes, or you can place pan in ice water and stir frequently until cool but still liquid, 2 to 4 minutes.
- Stir in lemon juice.
- In a deep bowl, combine dried egg whites with 6 tablespoons water. Dissolve as directed on package.
- With a mixer on high speed, whip whites to a thick foam.
- Continue beating while gradually adding remaining sugar until whites hold their peaks.
- In another bowl, with unwashed beaters, whip cream on high speed until it holds soft peaks.
- Fold cream into berry mixture, then fold in the whipped egg whites until most of the streaks are blended in.
- If mixture is not thick enough to hold soft mounds, nest bowl in ice water and gently fold occasionally for 2 to 3 minutes.
- Pour filling into pie crust, cover in an airtight container that will not touch the filling.
- Chill until firm enough to cut, at least 3 hours or up to 2 days.
- Garnish with reserved berries.
Tags: strawberry, raspberry, chiffon, recipe, pie, recipes, cooking