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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fluffy, creamy, and tart, this is a wonderful and unusual pie. Ingredients:
1 (9 inch) prepared graham cracker crust |
3 cups raspberries |
2/3 cup water |
1 (.25 ounce) package unflavored gelatin |
1/4 cup cold water |
3 egg yolks, beaten |
2/3 cup white sugar |
3 egg whites |
1/4 teaspoon cream of tartar |
1/3 cup white sugar |
1/2 cup heavy whipping cream |
1/4 cup fresh raspberries |
Directions:
1. In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
2. Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
3. In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
4. Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
5. In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
6. In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.
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