Raspberry Chiffon Pie
By America's Test KitchenPublished on June 12, 2013
Time
1 1/4 hours, plus 3 hours chilling
Yield
Serves 8 to 10
Ingredients
Fruit Layer
12 ounces (340 grams) frozen raspberries (2 cups)3 tablespoons powdered pectin 1 ½ cups (10½ ounces/298 grams) granulated sugar Pinch table salt 1 cup fresh raspberries 1 (9-inch) pie shell, baked and cooledChiffon Layer
3 tablespoons raspberry gelatin 3 tablespoons boiling water 3 ounces (85 grams) cream cheese, softened1 cup heavy cream, chilledWhipped Cream Topping
1 ¼ cups heavy cream, chilled2 tablespoons granulated sugarBefore You Begin
Either a homemade or a store-bought 9-inch pie crust works fine here; if using store-bought, bake the crust according to the directions on the packaging. The heavy cream must be ice cold; 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. We recommend Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin.
Instructions
- Cook frozen raspberries in medium saucepan over medium-high heat, stirring occasionally, until raspberries 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.
- Transfer ⅓ cup raspberry puree to small bowl and let cool completely. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
- Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved ⅓ cup raspberry puree and beat with handheld mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add heavy 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.
- When ready to serve, beat heavy cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.
for the fruit layer
for the chiffon layer
for the whipped cream topping
Time
1 1/4 hours, plus 3 hours chillingYield
Serves 8 to 10Ingredients
Fruit Layer
Chiffon Layer
Whipped Cream Topping
Test Kitchen Techniques
Ingredients
Fruit Layer
Chiffon Layer
Whipped Cream Topping
Test Kitchen Techniques
Ingredients
Fruit Layer
Chiffon Layer
Whipped Cream Topping
Test Kitchen Techniques
Why This Recipe Works
We wanted our Raspberry Chiffon Pie recipe to produce an intensely flavored pie, so we ramped up its flavor by including a layer of sweetened, thickened fruit on the crust and beneath the chiffon. We also stiffened our recipe’s chiffon filling by using extra gelatin and a little cream cheese, which enabled it to hold additional raspberry puree for even more flavor.
Before You Begin
Either a homemade or a store-bought 9-inch pie crust works fine here; if using store-bought, bake the crust according to the directions on the packaging. The heavy cream must be ice cold; 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. We recommend Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin.
Instructions
- Cook frozen raspberries in medium saucepan over medium-high heat, stirring occasionally, until raspberries 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.
- Transfer ⅓ cup raspberry puree to small bowl and let cool completely. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
- Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved ⅓ cup raspberry puree and beat with handheld mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add heavy 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.
- When ready to serve, beat heavy cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.
for the fruit layer
for the chiffon layer
for the whipped cream topping
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