Honey Raspberry Chiffon Pie |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A no-cook pie in a chocolate crust with a delicate mousse-like filling. Surprisingly light and loaded with the fresh taste of berries Ingredients:
1 (9 ) oreo cookie cracker crust |
2c. fresh raspberries or 1(10oz.) package frozen,if frozen thaw and drain,discard juice(strawberries can be sustituted) |
3/4c honey ,divided |
1/4c cold water |
1 envelope unflavored gelatin |
1c sour cream,light or regular |
garnish |
whipped cream |
1/2c fresh raspberries |
Directions:
1. Filling : In a small bowl,mash raspberries. Stir in 1/4c honey. Set aside
2. Pour water into a small saucepan. Sprinkle with gelatin and let stand 5 mins. Stir in remaining 1/2c honey. Warm over a low heat,just till gelatin dissolves. Do not boil. Remove from heat and whisk in sour cream. Refrigerate 20 mins until mixture begins to thicken.
3. Using an electric mixer,beat the sour cream mixture 5 mins at high speed until light and fluffy. Stir in raspberries until well combined. Pour into prepared crust. Cover and refrigerate 2-3 hours.
4. To serve,top with a spoonful of whipped cream and a few fresh raspberries.
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