“From Vilayvone Phimphilavong at Madison Middle School.”
READY IN:
20mins
SERVES:
5
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain raspberries; add water to syrup to make 2/3 cup. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup. Chill until partially set. Beat egg whites until soft peaks form; fold in raspberries and whipped cream. Add a dash of salt and gradually add sugar. Beat until stiff peaks form. Fold into raspberry mixture. Pile into cooled pastry shell; chill.

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