RASPBERRY CHIFFON PIE
Steps:
- 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 puree as possible. Scrape puree off underside of strainer into bowl. 2. 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. 3. 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. 4. 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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Muriel Gordon
gordonmuriel16@aol.comThis pie is a must-try for any raspberry lover. It's simply delicious.
Tayzjuan Grandison
t-g@gmail.comI've made this pie for years and it's always a hit. It's the perfect dessert for any occasion.
Westleigh Bush
westleigh_bush96@yahoo.comThis pie is perfect for a summer party. It's light and refreshing, and everyone loves it.
MusliM BoY
boy_muslim85@hotmail.comI'm not a baker, but this pie was easy to make and turned out great. I will definitely be making it again.
Ryne Lodermeier
l_r@yahoo.comI had a hard time finding fresh raspberries, so I used frozen ones instead. The pie still turned out great.
Birungi Zaharah
z.birungi34@yahoo.comThe chiffon filling was a bit runny, but the flavor was still good.
V Lodge
l@hotmail.co.ukThis pie was a bit too sweet for my taste, but my kids loved it.
Riday Devnath
r38@yahoo.comI'm not a huge fan of chiffon pies, but this one was really good. The filling was light and fluffy, and the raspberries added a nice tartness.
alarabi altayeb
a-a42@yahoo.comThis pie was a great success! My family loved it and I will definitely be making it again.
Dzraka Joseph
j-dzraka@yahoo.comI followed the recipe exactly and my pie turned out perfectly. The chiffon filling was light and airy, and the raspberries were perfectly tart.
Nakenji Reese
nreese70@gmail.comThis pie was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious pie that everyone loved.
Pathan Gaming
g_p89@hotmail.comI've made this pie several times and it's always a hit. The chiffon filling is so smooth and creamy, and the raspberries add the perfect amount of sweetness.
Arturo Sencion
arturo_s@hotmail.comThis raspberry chiffon pie was a delightful treat! The combination of the light and fluffy chiffon filling and the sweet and tangy raspberries was simply irresistible.