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There isn’t a handsomer dessert than chiffon pie. But here’s a new beauty…deliciously different, with that rich, sun-warmed flavor of raspberry jam. Yes, your favorite raspberry jam…turned into a party pie so easily with dependable Knox Gelatine!
See how the real jam flavor stands out. That’s because Knox is plain, unflavored gelatine…doesn’t cover up fruit flavors with the artificial taste of factory-flavored gelatine desserts. Knox is a wholesome food protein…adds nourishment to every dish.
Ingredients
- Soften: 1 envelope Knox Gelatine
- In: 1/4 cup water
- Dissolve in: 1/2 cup boiling water
- Add: 1/2 cup raspberry jam
- Strain. Beat slightly: 3 egg yolks
- Add: 1/4 teaspoon salt
- 2 tablespoons lemon juice
- Few drops red coloring
Directions
- Stir into jam mixture and cool. Beat until stiff. 3 egg whites.
- When the gelatine mixture begins to thicken, fold in the egg whites. Turn into a 9-inch baked pie shell and chill until firm.
Ingredients
- Soften: 1 envelope Knox Gelatine
- inL 1/4 cup water
- Add: 1/4 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons blackberry jam* or jelly
Directions
- Stir in gelatine until dissolved. Pour into mold that has been rinsed in cold water. Chill until for. Serves 6.
*If jam is used, strain into mild to remove seeds.
Note: Strawberry, grape or raspberry or any other jam or jelly may be used in this recipe.
