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Raspberry Chiffon Pie Recipe

Indulge in this dreamy Raspberry Chiffon Pie, a stunning dessert adapted from Cook's Country's "Easy as Pie" episode (Episode 107, Recipe #335191). This recipe creates a light-as-air chiffon filling that perfectly complements the sweet tartness of fresh raspberries. The vibrant color and exquisite taste will impress your guests! Refrigerate for at least 3 hours to allow the pie to set completely before serving. Enjoy this delicious treat for up to 3-4 days when stored properly.

Prep Time 60 mins
Cook Time 220 mins
Calories 596.6 kcal
Protein 8g
Rating 3.3 (3 Reviews)
Raspberry Chiffon Pie 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Chiffon Pie

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How to Make Raspberry Chiffon Pie

  1. 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).
  2. Stir in 1 tablespoon powdered pectin, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
  3. Bring the mixture to a rolling boil, stirring constantly, and cook for 2 minutes, or until slightly thickened.
  4. 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.
  5. Discard the solids. Set aside 1/3 cup of the raspberry jam to cool to room temperature.
  6. Gently fold 1 cup fresh raspberries into the remaining raspberry jam and pour into your prepared 9-inch pie crust.
  7. 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.
  8. Add 8 ounces of softened cream cheese and the 1/3 cup of cooled raspberry jam to the gelatin mixture.
  9. 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.
  10. 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).
  11. Gently pour the whipped cream mixture over the raspberry jam in the pie crust.
  12. Cover the pie with plastic wrap and refrigerate for at least 3 hours, or until set.
  13. 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.
  14. Transfer the whipped cream to a piping bag fitted with a star tip.
  15. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Fruit Kosher Pies Dietary Berries Raspberries 4 Hours Or Less