Raspberry Chiffon Pie

Raspberry Chiffon Pie

Hoo- boy, this pie has BIG berry taste. If your looking for a raspberry pie with pizazz, this is the pie for you. A red raspberry puree fruit bottom layer supports a light chiffon top layer made up of whipped cream and sour cream and flavored with red red raspberry gelatin, nicely balancing 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.

Raspberry Chiffon Pie

Raspberry Chiffon Pie

A tasty raspberry pie with a fruit bottom that supports a light chiffon top. Well worth the time and effort that it takes to make this pie.
Prep Time 45 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Servings 8



  • one single crust 9 inch baked pie shell


  • 12 oz frozen raspberries (2 cups)
  • 3 tbsp pectin (Sure-Jel)
  • 1 1/2 cup sugar
  • Pinch salt
  • 1 cup fresh raspberries
  • 3 tbsp raspberry flavored gelatin
  • 3 tbsp boiling water
  • 3 oz softened cream cheese
  • 1 cup heavy cream


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 Sure-Jel 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 a medium bowl, pressing on solids to extract as much puree as possible.
  • Retain puree left in sieve and put aside. Should be about 1/3 cup of puree.
  • Gently fold fresh raspberries into puree liquid in the bowl.
  • Spread fruit mixture evenly over bottom of pie shell and set aside.

Chiffon Layer

  • Dissolve gelatin in boiling water in large mixing bowl.
  • Add cream cheese and the reserved 1/3 cup raspberry puree.
  • Beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth; about 2 minutes.
  • Add 1 cup heavy cream and beat on medium-low until incorporated; about 30 seconds.
  • 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
  • Add whipped cream on top before serving.