Raspberry Chiffon Pie
The heavy cream must be ice cold; if not, it won't hold stiff
peaks, no matter how long or hard you beat it. Soften the cream
cheese at room temperature; the microwave will cause the cheese
- 12 ounces frozen raspberries (2 cups)
- 3 tablespoons powdered pectin (Sure-Jell)
- 1 1/2 cups sugar
- Pinch table salt
- 1 cup fresh raspberries
- 1 (9-inch) pie shell, baked and cooled
- 3 tablespoons raspberry-flavored gelatin
- 3 tablespoons boiling water
- 3 ounces cream cheese, softened
- 1 cup heavy cream, chilled
Whipped Cream Topping
- 1 1/4 cups heavy cream, chilled
- 2 tablespoons sugar
- For the fruit layer: Cook frozen berries in medium saucepan over
medium-high heat, stirring occasionally, until berries begin to
give up their juice, about 3 minutes.
- Stir in pectin and bring to
full boil, stirring constantly.
- Stir in sugar and salt and return
to full boil. Cook, stirring constantly, until slightly thickened,
about 2 minutes.
- Pour through fine-mesh strainer into medium bowl,
pressing on solids to extract as much puree as possible. Scrape
puree off underside of strainer into bowl.
- Transfer 1/3 cup raspberry puree to small bowl and cool to room
temperature. Gently fold fresh raspberries into remaining puree.
- Spread fruit mixture evenly over bottom of pie shell and set aside.
- For the chiffon layer: Dissolve gelatin in boiling water in large
- Add cream cheese and reserved 1/3 cup raspberry puree and
beat with electric mixer on high speed, scraping down sides of bowl
once or twice, until smooth, about 2 minutes.
- Add 1 cup cream and
beat on medium-low until incorporated, about 30 seconds. Scrape
down bowl. Beat on high speed until cream holds stiff peaks, 1 to
- Spread evenly over fruit in pie shell.
- Cover pie with
- Refrigerate until set, at least 3 hours or up to 2
- For the whipped cream topping: When ready to serve, beat 1 1/4 cups
cream and sugar to stiff peaks. Spread or pipe over chilled filling.
Serves 8 to 10
Source: CooksCountryTV - from the episode Easy As Pie