Raspberry Chiffon Pie

If you are looking for a raspberry pie with pizazz, this is the pie for you. A red raspberry fruit bottom layer supports a light chiffon top layer that nicely balances the intense flavor of the fruit puree. This recipe is a bit more complicated than some others in The Upper Krust recipe box, but the extra time required to make this recipe is well worth the additional effort.

Credits

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Crust

One single crust nine inch baked pie shell

Filling

12 ounces frozen raspberries (2 cups)
3 tablespoons powdered pectin (Sure-Jell)
1½ cups sugar
Pinch table salt
1 cup fresh raspberries
3 tablespoons raspberry flavored gelatin
3 tablespoons boiling water
3 ounces softened cream cheese
1 cup heavy cream

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. This should take about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook for about 2 minutes, stirring constantly until slightly thickened. 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 bowl. 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 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.

For the whipped cream topping, beat 1 ¼ cups of chilled heavy cream with 2 Tbsp sugar to stiff peaks. Spread over chilled filling.

Raspberry Chiffon Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Frozen raspberries
Powdered pectin (Sure-Jell)
Sugar
Table salt
Fresh raspberries
Raspberry flavored gelatin
Softened cream cheese
Heavy cream

Crust

One single crust nine inch baked pie shell

Whipped Cream Topping

Heavy cream
Sugar