Raspberry Chiffon Pie
- 12 ounces frozen raspberries (2 cups)
- 3 tablespoons powdered pectin (Sure-Jell)
- 1½ cups sugar
- Pinch salt
- 1 cup fresh raspberries
- 1 (9-inch) pie shell, baked and cooled
- 3 tablespoons gelatin, raspberry flavored
- 3 tablespoons boiling water
- 3 ounces cream cheese, softened
- 1 cup heavy cream, chilled
- 1¼ cups heavy cream, chilled
- 2 tablespoons sugar
- Produce
- Raspberries, frozen (12 ounces)
- Raspberries, fresh (1 cup)
- Cooking & Baking
- Pectin, powdered (3 tablespoons)
- Salt (1 Pinch)
- Sugar (1 5/8 cups)
- Bread & Baked Goods
- (9-inch) pie shell, baked and cooled (1)
- Drinks
- Water (3 tablespoons)
- Dairy
- Cream cheese (3 ounces)
- Heavy cream (2 1/4 cup)
- Desserts
- Gelatin (3 tablespoons)
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Published August 10, 2011 (1 year ago).
6 people saved this recipe.
