Decadent Raspberry Cream Chiffon Pie
Indulge in the lush and vibrant flavors of this Decadent Raspberry Cream Chiffon Pie, inspired by the classic recipes from 'Cook's Country from America's Test Kitchen.' This delightful pie features a crisp, buttery crust filled with a rich raspberry gelatin cream made from both frozen and fresh raspberries. Perfectly balanced with a fluffy whipped cream topping, this dessert is ideal for summer gatherings or any special occasion. With its refreshing fruitiness and creamy texture, this pie is sure to impress your family and friends. For optimal results, pair this recipe with the recommended Pat-In-The-Pan Pie Crust. Best when consumed within 3-4 days, well-wrapped in the refrigerator.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Fully cooked 9-inch pie shell
1 (For best results, use the recommended 'Pat-In-The-Pan Pie Crust'.)
Frozen raspberries
12 ounces (No preparation needed.)
Dry pectin
3 tablespoons (No preparation needed.)
White sugar
1 1/2 cups (No preparation needed.)
Salt
1 pinch (No preparation needed.)
Fresh raspberries
1 cup (Washed and dried.)
Boiling water
3 tablespoons (No preparation needed.)
Raspberry gelatin powder
3 tablespoons (Note: This is less than a full box!)
Cream cheese
6 tablespoons (Softened (approximately 3 ounces by weight).)
Heavy cream
1 cup (Very cold.)
Additional heavy cream
1 1/4 cups (Very cold.)
Sugar for whipped cream
2-3 tablespoons (No preparation needed.)
Instructions
1
In a medium saucepan over medium heat, combine the frozen raspberries. Cook while gently stirring until they begin to release their juices.
2
Add the dry pectin, white sugar, and a pinch of salt to the pan. Increase the heat until it reaches a boil and cook for 2 minutes, stirring frequently until the mixture thickens slightly. Remove from heat.
3
Strain the mixture through a fine mesh sieve into a bowl, pressing firmly on the solid residue to extract as much liquid as possible. Discard the solids. Reserve 1/3 cup of the raspberry jam to cool to room temperature.
4
Fold the fresh raspberries into the remaining raspberry jam and pour this mixture evenly into the pre-baked pie shell.
5
In a mixing bowl, combine the boiling water and raspberry gelatin powder, stirring until the gelatin fully dissolves. Add the softened cream cheese and the cooled raspberry jam, mixing with a whisk attachment on high speed until the cream cheese is thoroughly blended and smooth, scraping down the sides as necessary.
6
With the mixer still running, add the very cold heavy cream. Start on medium-low speed to combine, then whip on high until the mixture is thick but still pourable.
7
Pour the cream mixture over the jam filling in the pie crust. Cover the pie with plastic wrap and refrigerate until fully set, which should take at least 3 hours. At this point, the pie can be stored in the refrigerator for up to 2 days.
8
Before serving, whip additional very cold heavy cream with 2-3 tablespoons of sugar until thick. Use a piping bag fitted with a star tip to pipe decorative rosettes of whipped cream on top of the pie, covering the entire surface.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Raspberry Cream Chiffon Pie?
It is a lush dessert featuring a buttery crust, a raspberry jam layer with fresh fruit, and a light raspberry cream gelatin filling.
What inspired this recipe?
This recipe is inspired by classic dessert recipes found in 'Cook's Country from America's Test Kitchen.'
Which crust is recommended for this pie?
For best results, it is recommended to use the 'Pat-In-The-Pan Pie Crust.'
How long can I store this raspberry pie?
The pie is best when consumed within 3 to 4 days if kept well-wrapped.
How should the pie be stored?
It should be stored well-wrapped in the refrigerator.
Do I need to thaw the frozen raspberries first?
No, you can place them directly in a saucepan over medium heat until they release their juices.
How long should the raspberry mixture boil?
Once you add the pectin and sugar, increase the heat to a boil and cook for 2 minutes.
Why is the raspberry mixture strained?
It is strained through a fine mesh sieve to remove seeds and solids, leaving a smooth liquid for the jam.
How much raspberry jam is reserved for the cream filling?
You should reserve 1/3 cup of the strained raspberry jam to cool for the filling.
What constitutes the bottom fruit layer of the pie?
The bottom layer consists of fresh raspberries folded into the remaining raspberry jam.
How do I prepare the raspberry gelatin?
Stir the gelatin powder into 3 tablespoons of boiling water until it is fully dissolved.
Do I use a whole box of raspberry gelatin?
No, the recipe calls for exactly 3 tablespoons, which is less than a standard full box.
How much cream cheese is needed for the chiffon layer?
Use 6 tablespoons of softened cream cheese, which is approximately 3 ounces by weight.
What temperature should the heavy cream be?
The heavy cream should be very cold to ensure it whips properly for the filling and topping.
How long does the pie need to refrigerate?
The pie needs to be refrigerated for at least 3 hours until it is fully set.
Can I make this pie a day in advance?
Yes, the pie can be stored in the refrigerator for up to 2 days before adding the final topping.
How is the final whipped cream layer applied?
It is applied using a piping bag with a star tip to create decorative rosettes over the entire surface.
How much sugar is added to the whipped cream topping?
Add 2 to 3 tablespoons of sugar to the additional heavy cream before whipping.
How many total ingredients are in this recipe?
There are 12 ingredients in total, including the crust and decorative toppings.
Is this a good dessert for summer?
Yes, its refreshing fruitiness and chilled creamy texture make it ideal for summer gatherings.
What is the purpose of dry pectin in the recipe?
The dry pectin helps thicken the raspberry jam base that lines the bottom of the pie crust.
How much white sugar is used in the raspberry base?
The recipe requires 1 1/2 cups of white sugar for the raspberry jam mixture.
How many fresh raspberries are required?
You will need 1 cup of fresh raspberries, which should be washed and dried.
Where is the cream mixture placed?
The cream mixture is poured directly over the jam and fresh fruit filling in the pie crust.
What mixer attachment is recommended for the filling?
A whisk attachment is used to blend the cream cheese and whip the heavy cream into the mixture.
What size pie shell is required?
The recipe is designed for a fully cooked 9-inch pie shell.
What is the texture of the cream mixture before it sets?
The mixture should be thick but still pourable when it is added to the crust.
Can I use room temperature cream for whipping?
No, the cream must be very cold to achieve the necessary thickness for the chiffon texture.
How much boiling water is used to dissolve the gelatin?
Only 3 tablespoons of boiling water are needed to dissolve the gelatin powder.
Is the crust baked with the filling?
No, the filling is added to a pre-baked, fully cooked pie shell.