Berry Chiffon Pie

CategoryDifficultyBeginner

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

1

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

2

Add ¼ cup boiling water and stir.

3

Mix in 1 cup sugar and 1 cup mashed berries.

4

Let set until it begins to firm.

5

Whip 1 cup heavy cream and set aside.

6

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

7

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

8

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

9

Refrigerate for at least 1 hour before serving.

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

Ingredients

 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

Directions

1

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

2

Add ¼ cup boiling water and stir.

3

Mix in 1 cup sugar and 1 cup mashed berries.

4

Let set until it begins to firm.

5

Whip 1 cup heavy cream and set aside.

6

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

7

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

8

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

9

Refrigerate for at least 1 hour before serving.

Berry Chiffon Pie