Intellectual Raspberry Plum Pie |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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INTELLECTUAL RASPBERRY PLUM CHIFFON PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990. Ingredients:
2 cups graham cracker crumbs |
1/4 cup granulated sugar |
1/2 cup butter melted |
1/4 cup raspberry juice |
1 envelope plus 1 teaspoon unflavored gelatin |
2/3 cup granulated sugar divided |
8 plums divided |
1 cup fresh raspberries crushed |
1 cup plain yogurt |
3 egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 375.
2. In lightly greased pie plate combine crumbs, sugar and butter.
3. Press evenly on bottom and up side then bake 5 minutes and cool.
4. In medium saucepan combine juice and gelatin then let stand 5 minutes.
5. Add 1/3 cup sugar and heat over medium heat stirring to dissolve gelatin.
6. In blender or food processor puree 4 plums then add puree and berries to gelatin mixture.
7. Refrigerate until mixture begins to set about 1 hour then stir yogurt into fruit mixture.
8. In large bowl beat egg whites until frothy.
9. Gradually add cream of tartar and remaining sugar then beat until stiff peaks form.
10. Gently fold egg whites into fruit mixture so as not to reduce volume.
11. Spoon into crust and refrigerate 4 hours or overnight.
12. Thinly slice remaining 2 plums and garnish top of pie.
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