Raspberry Chiffon Pie

A no-cook pie in a chocolate crust with a delicate airy mousse-like filling. Surprisingly light and loaded with the fresh taste of berries.


1 (9-inch) oreo cookie or graham cracker crust (found in the baking aisle)


2 cups fresh raspberries or 1 (10-ounce) package frozen, if frozen thaw and drain, discard juice (strawberries can be substituted)

3/4 cup GOLDEN BLOSSOM HONEY, divided

1/4 cup cold water

1 envelope unflavored gelatin

1 cup sour cream, light or regular


whipped cream

1/2 cup fresh raspberries

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


In a small bowl, mash raspberries. Stir in 1/4 cup honey. Set aside.
Pour water into a small saucepan. Sprinkle with gelatin and let stand 5 minutes. Stir in remaining 1/2 cup of honey. Warm over a low heat, just until gelatin dissolves. Do not boil. Remove from heat and whisk in sour cream. Refrigerate 20 minutes until mixture begins to thicken.
Using an electric mixer beat the sour cream mixture 5 minutes at high speed until light. 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.
Serves: 6-8