Berry Chiffon Pie


August 13, 2015

Yummy pie for those berries


Berry Chiffon Pie

For crust, use a baked 9-inch pie crust or a crumb crust.

1 envelope unflavored gelatin

2 Tbsp. cool water

¼ cup boiling water

1 cup sugar

1 cup mashed raspberries or blackberries

1 cup heavy cream

2 pasteurized egg whites

1 Tbsp. sugar

1 cup whole berries


1In a mixing bowl, dissolve the gelatin in 2 Tbsp. cool water.

2Add ¼ cup boiling water and stir.

3Mix in 1 cup sugar and 1 cup mashed berries.

4Let set until it begins to firm.

5Whip 1 cup heavy cream and set aside.

6In separate bowl, whip egg whites with 1 Tbsp. sugar until stiff but not dry.

7Add whipped cream and egg whites alternately to the gelatin-berry mixture.

8Fold in the whole berries and pur into prepared pie shell.

9Refrigerate for at least 1 hour before serving.

From the Great American Pie, by Judith Choate, Simon &Schuster, 1992.