Raspberry Chiffon Pie

Recently, my brother came for a visit and we all enjoyed hosting him.  I don't know if it was the big sister in me or the baker--probably a little of both--but I couldn't stop making treats while he was here.  Of course, he had not problem with that and encouraged me to keep up the roll I was on.

Sadly, for you, dear blog reader, most of the treats I made were devoured before they could be photographed.  This particular one made the photograph cut.  However, I didn't get any pictures of the slices so that should also tell you how quickly we enjoyed it. :)  And also that good photographing light was fading.



This recipe for Raspberry Chiffon Pie has been on my "to bake" list for a long time.  So when I found myself with some extra fresh raspberries, I hoarded them to make this pie.  I drug my feet for a few days, unsure of what I was getting myself in to.  I was thinking this pie would end up being a marathon type recipe that would dirty 90% of the dishes in my kitchen.  But the reality wasn't all that bad really.  I broke up the labor by making the crust one day and then the fillings the following day, so it really didn't feel that involved to me.

I found the recipe here, however her photos put mine to shame.  I'd like to think they tasted the same though.

If you're looking for a light, flavorful, raspberry dessert this summer, or just a recipe to use up a cup of fresh raspberries you've been hoarding, I highly recommend this pie.  I'm sure you'll enjoy it.