| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies, Desserts |
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 |
ts |
Lemon juice |
| 10 |
oz |
Frozen raspberries; thawed |
| 3 |
|
Egg whites |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
CRUMB CRUST
FILLING
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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