Raspberry Chiffon Pie

Recipe by
Total Time:
10-15 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Cocktail Recipe
Difficulty: Easy

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  • 1 - baked 9" tart shell
  • 1 small tin - Raspberry jam
  • 2 tbsp - Lemon juice
  • 2 tsp - Gelatine
  • 2 - Egg whites
  • 2 tbsp - Sugar
  • 1 cup - Hot water
  • 1 cup - Cream

How to Make Raspberry Chiffon Pie

  • Dissolve raspberry jam in hot water and strain it through a fine sieve.
  • Mix gelatin in 1/2 cup cold water and melt over hot water, then add to the raspberry syrup, add lemon juice, cool the syrup completely.
  • Then add cream.
  • Chill this partially over ice, keep stirring.
  • When slightly thick, fold in stiffly beaten egg whites, to which 2 tsp of sugar has been beaten in.
  • Pour in the baked pie shell and chill.
  • When set, decorate with cream.
  • When fresh raspberries are in season, use 2 cups raspberries boiled with one cup water, strain and use.