Raspberry Chiffon Pie

Photo by Trudy B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Fruit layer

  • 12-ounce bag frozen raspberries (2 cups)

  • 3

    T Sure-Jell pectin

  • 1 1/2

    c sugar

  • 1

    cup fresh raspberries

  • 1

    9-inch pie shell, baked and cooled

  • Chiffon layer

  • 3

    T raspberry-flavored jello

  • 3

    T boiling water

  • 3

    oz. cream cheese, softened

  • 1

    c chilled Whipped cream topping

  • 1 1/4

    c heavy cream, chilled

  • 2

    T sugar

Directions

Prepare, assemble and bake piecrust (see recipe below). Let it cool while you prepare the pie filling. Fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to release their juice, about 3 minutes. Stir in pectin and bring to a boil, stirring constantly. Stir in sugar and salt and return to a boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through a fine-mesh sieve into a bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of sieve too. Transfer 1/3 cup of raspberry puree to a bowl and cool to room temperature. Gently fold fresh berries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside. Chiffon layer: Dissolve jello in boiling water in mixing bowl of your stand mixer. Add cream cheese and reserved 1/3 cup of raspberry puree and beat on high until smooth, about 2 minutes, scraping down sides of bowl as needed. Add cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape down sides of bowl. Beat on high speed until stiff peaks form, 1 to 2 minutes. Spread evenly over the fruit in the pie shell. Cover pie with plastic wrap and refrigerate until set, at least three hours.

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