Raspberry Chiffon Pie Recipe

(click on the image to enlarge)

I made this a month ago after having drooled over the images of the pie being made on American Test Kitchen. I scoured the net for the recipe and somehow got to the recipe but for some reason I can’t get to it again this way oh well since I’ve got it saved. It’s a bit labor intensive but definitely worth the effort. It has three layers: a raspberry jell sort of layer, a raspberry chiffon layer, and a whipped cream layer. Oh it’s good. And wouldn’t you know that I’ve got another one chilling in my fridge waiting for whipped cream and dinner tomorrow, yum.

Here it goes with my tweaks and suggestions

Raspberry Chiffon Pie

The heavy cream must be ice cold (I popped it in the freezer while I started the recipe); 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 to separate.

Serves 8 to 10.
Ingredients
Fruit Layer
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 (see related recipe)
Chiffon Layer
3 tablespoons gelatin , raspberry flavored
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

1.

1. 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.
2.

2. 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.
3.

3. 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.
4.

4. 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. Serve.

Eat It.