Recipe

Honey Raspberry Chiffon Pie Recipe

	Pleclare / All my dishes 1 year, 9 months ago A no-cook pie in a chocolate crust with a delicate mousse-like filling. Surprisingly light and loaded with the fresh taste of berries Prep:15m Cook:180m Servings:8	Pleclare
	raspberrieshoneyoreo cookie crustsour creamwater

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Ingredients

1 (9") oreo cookie cracker crust

2c. fresh raspberries or 1(10oz.) package frozen,if frozen thaw and drain,discard juice(strawberries can be sustituted)

3/4c honey ,divided

1/4c cold water

1 envelope unflavored gelatin

1c sour cream,light or regular

Garnish:

whipped cream

1/2c fresh raspberries

Directions

Filling : In a small bowl,mash raspberries. Stir in 1/4c honey. Set aside

Pour water into a small saucepan. Sprinkle with gelatin and let stand 5 mins. Stir in remaining 1/2c honey. Warm over a low heat,just till gelatin dissolves. Do not boil. Remove from heat and whisk in sour cream. Refrigerate 20 mins until mixture begins to thicken.

Using an electric mixer,beat the sour cream mixture 5 mins at high speed until light and fluffy. Stir in raspberries until well combined. Pour into prepared crust. Cover and refrigerate 2-3 hours.

To serve,top with a spoonful of whipped cream and a few fresh raspberries.

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