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Raspberry Chiffon Pie


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Rate this recipe 4.1/5 (36 Votes)


  • 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



Step 1

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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