Ingredients

For Crust: 32   chocolate wafers (about 6 1/2 ounces; see Note), plus 1 for garnish 1/4 cup  confectioners’ sugar 2 tablespoons  canola oil 2 tablespoons  skim milk 1 tablespoon  butter For Filling: 3 cups  raspberries, fresh or frozen (thawed) 2 tablespoons  lemon juice 1/4 teaspoon  salt 2   large egg whites, at room temperature (see Tip) 1/2 cup  granulated sugar 1/2 teaspoon  cream of tartar Note: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman’s Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from Mi-Del will also work, but the chocolate flavor isn’t as rich.Tip: To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Description

Frozen Raspberry Pie, Recipe

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