RASPBERRY CHIFFON PIE
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.
Provided by DrGaellon
Categories Pie
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.).
- 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.
Nutrition Facts : Calories 596.6, Fat 36.5, SaturatedFat 19.8, Cholesterol 103.7, Sodium 199.7, Carbohydrate 66.5, Fiber 3.3, Sugar 50.7, Protein 4.1
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Faizan king king
k57@aol.comThis pie was just okay. It wasn't anything special.
ZXT FF
f.zxt@yahoo.comI would not recommend this pie to anyone.
Robert Dixon
dixon.robert54@hotmail.comThis pie was a disappointment. The crust was soggy and the filling was bland.
Nadim Mahmud
nmahmud@gmail.comI'm definitely going to make this pie again.
LUKUNGU ANTHONY
a_lukungu@gmail.comThis pie is a great way to use up fresh raspberries.
Ashley Raburn
r.ashley@aol.comI'm not a huge fan of chiffon pies, but this one was really good.
Everett Higginbotham
everett-higginbotham8@yahoo.comThis pie is a bit pricey to make, but it's worth it for the amazing flavor.
Symple Jonah
jonah91@gmail.comI love the way the raspberries burst in your mouth when you take a bite of this pie.
MD Hakar
md-hakar48@hotmail.co.ukThis pie is perfect for a special occasion.
Shalu Palunge
palunge39@hotmail.frI've made this pie several times and it's always a crowd-pleaser.
Frank Loughlin
frank@gmail.comThis pie is a bit time-consuming to make, but it's worth the effort.
Sadaf Islam
s-i@gmail.comI had some trouble getting the crust to brown evenly, but other than that this pie was perfect.
Margie Charles
c.m24@gmail.comThe chiffon filling was a bit too sweet for my taste, but the rest of the pie was delicious.
Sk noyon Sowdagor
n_sk@yahoo.comThis pie was so easy to make and it turned out beautifully. I will definitely be making it again.
395zihad ahamed
3a@hotmail.comI made this pie for a party and it was a huge hit! Everyone loved it.
Paul Greatman
greatmanpaul@hotmail.co.ukThis raspberry chiffon pie was a delight! The combination of the light, fluffy chiffon filling and the tart raspberries was perfect. The crust was also very good, and it held up well to the filling.