Icebox chiffon pie with fresh raspberries from BraveTart: Iconic American Desserts (page 260) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on January 17, 2019

    I had my doubts after I made the pudding part but after folding in the cream, its appearance improved. Nice rich vanilla flavor, creamy texture- but not airy like other chiffon pies I've made- some may prefer it. Definitely nicer with fresh raspberries. Made with the all butter pastry crust instead, which I had shrinkage issues with, but came out fine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.