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Raspberry Chiffon Pie

         

           **almond-graham crust**

      1 c  graham cracker crumbs

    1/2 c  almonds,Ground

      3 T  c&h sugar

      3 T  butter,softened

           **filling**

      1 ea crumb crust

     10 oz frozen red raspberries

           -thawed

      3 oz raspberry flavored gelatin

      2 T  sugar

      2 T  lemon juice

      2 ea egg whites

    1/4 c  c&h sugar

      1 c  whipping cream

Crust:  Mix all ingredients well.  Press on bottom and sides of a 9"

pie plate.  Bake in a 400 oven for 8 to 10 minutes or until golden

brown.  Cool completely.

 

Filling:  Drain thawed red raspberries, reserving the syrup.  Add

enough water to the reserved raspberry syrup to measure 1 1/2 cups

liquid.  In a small saucepan, combine raspberry gelatin and the 2

tablespoons sugar.  Stir in the 1 1/2 cups berry liquid and lemon juice.

Heat mixture, stirring constantly, till sugar and gelatin dissolve.

Cool.

 

Stir the cooled gelatin mixture into the drained raspberries.  Chill

gelatin mixture to the consistency of corn syrup, stirring occasionally.

 

 

Immediately beat egg whites till soft peaks form. Gradually add 1/4 cup

sugar, beating till stiff peaks form.  When gelatin is the consistency

of unbeaten egg whites (partially set), fold in stiff beaten egg whites.

Whip cream till soft peaks form.  Fold into gelatin mixture.  Chill

till mixture mounds when spooned.  Turn gelatin whipped mixture into

crumb crust.  Chill several hours or overnight.  Garnish if desired.

 

 

Wisconsin State Fair











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