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RASPBERRY CHIFFON PIE WITH CHOCO/WALNUT CRUST

Choco-Walnut Crust
1 6-oz. package (1 cup) semi-sweet Real Chocolate Morsels
2 T vegetable shortening
1 C finely chopped walnuts
Raspberry Chiffon Filling
1/4 C sugar
1 envelope (1 T) unflavored gelatin
3 egg whites
1 package (10 oz..) frozen raspberries (thawed and pureed in food processor
seeds not removed)
1/3 C sugar
1/4 t cream of tartar
1/2 C heavy cream, whipped
Optional: 1 T finely chopped zest of orange

Melt Semi-Sweet Real Chocolate Morsels and vegetable shortening
over hot (not boiling) water; mix well. Stir in walnuts. Press
over bottom and sides of a foil-lined 9 inch pie pan. Chill in
refrigerator until firm (about 1 hour). Lift shell from pie pan;
peel off foil and replace shell in pie pan. Fill with Raspberry
Chiffon Filling.

In 1 large saucepan, combine 1/4 C sugar, gelatin,. Stir in
raspberries with juice. Cover over medium heat, stirring constantly,
until mixture boils and gelatin dissolves. Remove from heat. Add
zest of orange if desired.2

Transfer mixture to small bowl. Chill in ice bath until mixture
mounds slightly when dropped from spoon (about 30 minutes).

In another small bowl, beat egg whites and cream of tartar until
foamy. Beat in 1/3 C sugar 1 T at a time; continue beating until
stiff and glossy. Do not underbeat. Fold raspberry mixture into
meringue. In chilled bowl, beat cream until stiff; fold into
raspberry meringue. Pour mixture into Choco-Walnut Crust. Chill
until firm (about 3 hours).

Makes one 9 inch pie.

Note: Shell may be filled on a serving platter rather than returned
to pie plate. This recipe works very well using sweetened stewed
dried apricots in place of the frozen raspberries.

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