Raspberry Chiffon Pie Recipe 435

RASPBERRY CHIFFON PIE RECIPE - (4.3/5)

Steps:

• Prepare, assemble and bake piecrust (see recipe below). Let it cool while you prepare the pie filling. Fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to release their juice, about 3 minutes. Stir in pectin and bring to a boil, stirring constantly. Stir in sugar and salt and return to a boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through a fine-mesh sieve into a bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of sieve too. Transfer 1/3 cup of raspberry puree to a bowl and cool to room temperature. Gently fold fresh berries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside. Chiffon layer: Dissolve jello in boiling water in mixing bowl of your stand mixer. Add cream cheese and reserved 1/3 cup of raspberry puree and beat on high until smooth, about 2 minutes, scraping down sides of bowl as needed. Add cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape down sides of bowl. Beat on high speed until stiff peaks form, 1 to 2 minutes. Spread evenly over the fruit in the pie shell. Cover pie with plastic wrap and refrigerate until set, at least three hours.

RASPBERRY-LEMON CHIFFON DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
• Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

RASPBERRY CHIFFON PIE I

Steps:

• Soften gelatin in cold water.
• Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
• Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

RASPBERRY CHIFFON PIE

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.

NO-BAKE CRAN-RASPBERRY CHIFFON PIE

Steps:

• In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
• Bring to boil.
• Cook until mixture thickens, about 10 minutes.
• Remove from heat, cool slightly.
• In blender, puree until smooth; strain and discard solids.
• Transfer to bowl.
• In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
• Microwave on high until dissolved, 15 seconds.
• Stir into cranberry mixture.
• Fill larger bowl half-way with ice.
• Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
• Remove.
• Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
• At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
• Spread 2 cups whipped cream mixture over gelatin mixture in pie.
• Refrigerate pie and remaining filling 30 minutes.
• Mound remaining whipped cream mixture over pie.
• Refrigerate until set, 4 hours.
• At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
• Pipe rosettes or spoon whipped cream over pie.
• Refrigerate until ready to serve.
• Garnish with dragees and cranberries just before serving, if desired.