Ingredients and Weight:
- Graham cracker crumbs (3/4 cup)
- Melted butter (1/4 cup)
- Sugar (2 tablespoons)
- Frozen raspberries (2 cups)
- Sugar (1 cup)
- Lemon juice (1/4 cup)
- Water (3/4 cup)
- Cream cheese (8 ounces), softened
- Whipped topping (1 cup)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a medium bowl. Press into the bottom of a 9-inch pie plate.
- Bake for 10 minutes, then let cool completely.
- In a large bowl, combine raspberries, sugar, and lemon juice. Let stand for 10 minutes to allow raspberries to thaw.
- In a separate bowl, beat cream cheese until smooth. Gradually add raspberry mixture and blend well.
- Fold in whipped topping. Pour filling into the cooled pie crust.
- Refrigerate for at least 4 hours before serving.
Nutritional Information:
(Per serving)
* Calories: 300
* Fat: 14g
* Protein: 6g
* Carbohydrates: 38g
* Fiber: 3g
Dish Characteristics:
- Light and fluffy
- Creamy and sweet
- Bursting with raspberry flavor
- Perfect for summer gatherings
User Comments:
- "This pie is absolutely delicious! The raspberry filling is sweet and tangy, and the chiffon texture is so light and airy."
- "The perfect summer dessert! It's refreshing and flavorful, and everyone loves it."
- "I'm not usually a fan of chiffon pies, but this one is an exception. It's simply divine."
Special Precautions and Tips:
- For a more intense raspberry flavor, use fresh raspberries instead of frozen.
- If you don't have whipped topping on hand, you can make your own by whipping 1 cup of heavy cream until stiff peaks form.
- Serve the pie chilled for the best flavor and texture.
