raspberry-chiffon-pie-ii.json

{
    "directions": [
        "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.",
        "Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.",
        "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.",
        "Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.",
        "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.",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Raspberry Chiffon Pie II",
    "url": "http://allrecipes.com/recipe/15795/raspberry-chiffon-pie-ii/"
}