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Raspberry cream pie.

Raspberry Cream Pie

Gelatin softly firms our berry pie.

1 quart raspberries, rinsed

1 package unflavored gelatin

2 tablespoons cornstarch

3/4 cup sugar

1/2 cup water

2 eggs, separated

1 cup whipping cream

1 baked 10-inch pie crust Mint sprig

Set aside 10 to 12 perfect betties. Puree remaining berries, rub through a fine wire strainer, and discard seeds.

In a 2- to 3-quart pan, mix gelatin, cornstarch, and 1/2 cup sugar. Add water and berry puree. Cook, stirring, over medium-high heat until mixture comes to a rolling boil. Beat a little hot sauce into yolks. Add egg mixture to pan; stir over low heat for 3 minutes. Chill, uncovered, until cool but not jelled, about 30 minutes.

Whip egg whites until foamy, then gradually beat in the remaining 1/4 cup sugar until whites hold soft peaks. Whip cream until it holds soft peaks; fold whites and cream into berry mixture. Pour into crust; chill until firm enough to cut, at least 2 hours, or cover and chill overnight. Garnish with reserved berries and mint. Serves 8 to 10.

Photo: Whole fresh raspberries garnish creamy and cool-tasting pureed raspberry pie
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Aug 1, 1984
Words:194
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