Raspberry Chiffon Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 1 | 9-inch pie | |
INGREDIENTS
| 1 | c | Quaker Oats, uncooked |
| quick or old-fashioned | ||
| 1/3 | c | Brown sugar, firmly packed |
| 1/3 | c | Butter or margarine, melted |
| 3 | oz | Raspberry flavor gelatin |
| 1 | c | Boiling water |
| 1 | t | Lemon juice |
| 10 | oz | Frozen raspberries, thawed |
| 3 | Egg whites | |
| 1/3 | c | Sugar |
INSTRUCTIONS
For crust, combine oats, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Place an 8-inch pie plate on top of the crust mixture; press down. Bake in preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie plate; cool. For filling, dissolve gelatin in boiling water; stir in lemon juice and raspberries with juice. Chill until partially set. Beat egg whites until frothy. Gradually add sugar, a tablespoon at a time, beating constantly until stiff and glossy. Fold into gelatin mixture. Chill until mixture mounds when dropped from a spoon. Pour into pie shell. Chill several hours or until set. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1280
Calories From Fat: 557
Total Fat: 63.4g
Cholesterol: 162.7mg
Sodium: 205.9mg
Potassium: 716mg
Carbohydrates: 173.6g
Fiber: 18.4g
Sugar: 151.1g
Protein: 15.1g