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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Unflavored gelatin is stirred into a heated mixture of egg yolks, sugar, lemon juice and lovely crushed raspberries, and then whipped topping and freshly whipped cream are gently folded into that. This ethereal filling is piled into a crust and the pie is chilled before serving.
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The roasting pan doubles as a pasta mixing pot.
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Chicken simmered in margarita mix and layered with Cheddar and Monterey Jack cheese make these quesadillas extra special.