Raspberry Chiffon Pie Recipe

Name: Raspberry Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fully cooked 9-inch pie shell (for best results, use Pat-In-The-Pan Pie Crust); Jam Layer; 12 ounces frozen raspberries; 3 tablespoons dry pectin; 1 1/2 cups white sugar; 1 pinch salt; 1 cup fresh raspberry, washed and dried; Chiffon Layer; 3 tablespoons boiling water; 3 tablespoons raspberry gelatin powder (note, this is less than a full box!); 6 tablespoons cream cheese, softened (3 ounces by weight); 1 cup heavy cream, very cold; Whipped Cream; 1 1/4 cups heavy cream; 2 -3 tablespoons sugar

Servings: persons

1 fully cooked 9-inch pie shell (for best results, use Pat-In-The-Pan Pie Crust)
Jam Layer
12 ounces frozen raspberries
3 tablespoons dry pectin
1 1/2 cups white sugar
1 pinch salt
1 cup fresh raspberry, washed and dried
Chiffon Layer
3 tablespoons boiling water
3 tablespoons raspberry gelatin powder (note, this is less than a full box!)
6 tablespoons cream cheese, softened (3 ounces by weight)
1 cup heavy cream, very cold
Whipped Cream
1 1/4 cups heavy cream
2 -3 tablespoons sugar

1
In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust.
2
In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times.
3
Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.).
4
Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.

1122

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 fully cooked 9-inch pie shell (for best results, use Pat-In-The-Pan Pie Crust), Jam Layer, 12 ounces frozen raspberries, 3 tablespoons dry pectin, and more.

Yes, Raspberry Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Chiffon Pie

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