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 Instructions
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 plastic wrap.
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
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