Saturday, January 14, 2012

raspberry pie

i found this recipe online and loved it, so i will share it with you.  some lady named carolyn sent it in and i thank her for this awesome recipe.  i've made it a dozen times and everybody loves it.

here are the ingredients:

  • 1 (9 inch) prepared graham cracker crust
  • 3 cups raspberries
  • 2/3 cup water
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, beaten
  • 2/3 cup white sugar
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh raspberries
the only i did different is i used two pie crusts, this makes enough filling to fill both.  i bought one prepared crust and made one from scratch.

and here are the directions!

1.  In a medium saucepan combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

I always used fresh raspberries but it would probably be ok to use frozen.

also i did not know what a sieve was, but pretty much it's a very fine metal strainer.  this part of the recipe is the biggest pain in the butt, but it's well worth it.

2.  Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.  i do this while i'm straining the raspberries, so the gelatin has time to set up.

3.  In a medium saucepan whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat. 

4.  Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.  this was also a little tricky, but this is what i came up with.  it worked well enough.

 5.  In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy. 

6.  In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.  i didn't take a picture of folding the raspberry mixture in with the whipped cream.  i also just used cool whip, it turns out fine.


and here's the finished product.  it's absolutely delicious and a fairly easy recipe.  

i topped my with extra graham cracker crumbs and a dollop of whipped cream.  mmmmm....