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Easter: Raspberry Chiffon Pie

Source of Recipe


Cook's Country magazine



List of Ingredients



• -- Fruit Layer --
  
• 12 ounces frozen raspberries (2 cups)
  
• 3 Tbsp powdered pectin (Sure-Jell)
  
• 1� cups sugar
  
• Pinch table salt
  
• 1 cup fresh raspberries
  
• One 9-inch pie shell, baked and cooled
  
• .
  
• -- Chiffon Layer --
  
• 3 Tbsp raspberry-flavored gelatin (Jell-O)
  
• 3 Tbsp boiling water
  
• 3 ounces cream cheese, softened
  
• 1 cup heavy cream, chilled
  
• .
  
• -- Whipped Cream Topping --
  
• 1� cups heavy cream, chilled
  
• 2 Tbsp sugar
  






Instructions



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 pur�e as possible. Scrape pur�e off underside of strainer into bowl. Transfer 1/3 cup raspberry pur�e to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining pur�e. Spread fruit mixture evenly over bottom of pie shell and set aside.
   
   
2. For the chiffon layer:
   Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry pur�e, 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.
   
   
3. For the whipped cream topping:
   When ready to serve, beat 1� cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.
   
   Serves 8 to 10
   
   






Final Comments


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.