Oregon Raspberry Cloud Pie
Taken from Savor the Flavor of Oregon cookbookYou can try our Ritz Cracker Pie Crust recipe, or make your own, or buy a pre-made crust that you roll out, or a graham cracker crust.
Ingredients
- 1 9 or 10-inch baked pie shell with high fluted edge
- 1 cup heavy whipping cream, whipped
- 2 cups fresh raspberries
- 1 cup white sugar
- 2 egg whites, at room temp
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- ¼ cup sliced toasted almonds
Instructions
- Prepare pie shell ahead of time. Whip the cream and refrigerate until ready to serve.
- Combine the raspberries, sugar, egg whites, lemon juice and zest in large bowl of electric mixer. Mix at the highest speed for 15 minutes, until stiff.
- Gently fold in the whipped cream and almonds (reserve a few for garnish).
- Mound filling into pie shell. Freeze (at least 4 hours) until ready to serve.
To serve the pie:
- Garnish each piece with a few fresh raspberries on top (and a small basil leaf) and a dab of fresh whipped cream.