Ingredients

• 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
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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.
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