Zutaten für Raspberry Chiffon Pie
- 9 Inch Pie Shell
- 2 cups frozen raspberries
- Dry Pectin
- White Sugar
- 1/4 teaspoon salt
- Fresh Raspberry
- 1 cup boiling water
- Raspberry Gelatin Powder
- 8 ounces cream cheese, softened
- 2 cups heavy cream, divided
- 1/4 cup powdered sugar, for whipped cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Chiffon Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Raspberry Chiffon Pie
- Combine 2 cups frozen raspberries in a medium saucepan over medium heat. Cook, stirring occasionally, until raspberries release their juices and begin to soften (about 5-7 minutes).
- Stir in 1 tablespoon powdered pectin, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
- Bring the mixture to a rolling boil, stirring constantly, and cook for 2 minutes, or until slightly thickened.
- Remove from heat and strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
- Discard the solids. Set aside 1/3 cup of the raspberry jam to cool to room temperature.
- Gently fold 1 cup fresh raspberries into the remaining raspberry jam and pour into your prepared 9-inch pie crust.
- In a mixing bowl, combine 1 cup boiling water with the contents of a 3-ounce package of raspberry-flavored gelatin. Stir until the gelatin is completely dissolved.
- Add 8 ounces of softened cream cheese and the 1/3 cup of cooled raspberry jam to the gelatin mixture.
- Using a whisk attachment, beat on high speed until the cream cheese is fully incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
- Add 1 cup of the heavy cream and beat on medium-low speed until combined. Then, increase the speed to high and whip until the mixture is thick but still pourable (about 2-3 minutes).
- Gently pour the whipped cream mixture over the raspberry jam in the pie crust.
- Cover the pie with plastic wrap and refrigerate for at least 3 hours, or until set.
- For the whipped cream topping: In a chilled bowl, beat the remaining 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip.
- Pipe rosettes in concentric circles to cover the entire surface of the pie.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
202g
Fat
98g
Carbs
22g
