Berry Chiffon Pie

Ingredients

1 cup sugar
1 tablespoon unflavored gelatin
2 cups fresh strawberries or raspberries, crushed
3 Roberts Egg Whites
l/4 teaspoon cream of tartar
1/2 cup Roberts Whipping Cream, whipped
1-9 inch baked crust

Preparation

Blend together 2/3 cup sugar and gelatin in a saucepan; stir in crushed berries; cook over medium heat, stirring constantly, just until mixture boils. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Using clean beaters, beat egg whites and cream of tartar together until soft peaks form, gradually adding remaining sugar; beat until stiff and glossy. (Do not underbeat.) Fold whipped cream into gelatin mixture until well-blended; fold in egg white mixture. Spoon filling into baked pie crust. Chill until firm. (Keep refrigerated.)

Yield: one 9 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.