Raspberry Chiffon Pie
(from Bethany’s recipe box)
Serves 8 to 10
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.
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.
Source: Cook's Country August/September 2006
Categories: Desserts
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
Directions
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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.
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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.
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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.
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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.
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TWO LAYERS, TWO THICKENERS For the Fruit Layer: For the bottom layer, we used Sure-Jell (pectin) to achieve a concentrated raspberry flavor and texture. There are two formulations of Sure-Jell. We found that the original formula (sold in the bright yellow box) made the smoothest, thickest bottom layer of fruit. For the Chiffon Layer: A few tablespoons of raspberry gelatin made for great stability and color in the creamy chiffon layer and reinforced the berry flavor.