 | Ravishing Red Raspberry Pie9” pie Photo by Valeria Boltneva |
| • | 12 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 8 oz. granulated sugar |
| • | 2 large egg whites |
| • | 1 tbsp. lemon juice |
| • | 1/4 tsp. vanilla |
| • | 1/4 tsp. almond extract |
| • | 1/8 tsp. salt |
| • | 8 oz. heavy whipping cream |
| • | 9” prepared graham cracker crust |
| Method: | |
| 1. | In a large bowl, stir together 8 oz. of the Raspberry, sugar, egg whites, lemon juice, vanilla, almond extract, and salt. Beat mixture on high speed of electric mixer about 15 minutes or until mixture thickens and doubles in volume. |
| 2. | In another bowl beat whipping cream to soft peaks. Fold cream into raspberry mixture. Do not stir. |
| 3. | Turn mixture into graham cracker crust, mounding top. Cover tightly with a foil tent to protect top surface of pie; freeze at least 8 hours. |
| 4. | To serve, let stand 15 to 20 minutes at room temperature. Cut into wedges and spoon some of the remaining 4 oz. Red Raspberry purée over each serving. |
| Flavor Suggestions: | |
| 1. | You can also prepare this pie with other flavors such as Apricot Puree, Strawberry Puree, Blackberry Puree, Mango Puree, or Papaya Puree. |