This recipe is fun and full of bright flavor! The crunch of the crust and the smooth filling is a nice combination! This recipe comes from America’s Test Kitchen.
Raspberry Chiffon Pie
Easy Press-In Pie Crust
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons butter, softened
2 ounces cream cheese, softened
Grease a 9-inch pie plate. Whisk the flour, sugar and salt in a bowl.
In a large bowl beat the butter and cream cheese together, about 2 minutes. Beat in the flour mixture until it resembles coarse crumbs, about 20 seconds. Increase mixer to high speed and beat until the dough begins to dorm large clumps, about 30 seconds.
Transfer 3 tablespoons of the dough to a small bowl. Turn the remaining dough clumps out onto a lightly four surface, gather into a ball, and flatten into a 6-inch disk. Transfer to prepared pie plate.
Press the dough evenly over the bottom of the pie plate and up the sides with your hands.
Roll out the 3 tablespoons of remaining dough into a long rope.
Arrange the roll onto the top of the pie plate and squeeze to the pie shell to make a uniform edge.
Crimp the edges with fingers to finish. Chill for at least 30 minutes before baking.
Heat the oven to 375 degrees. Line the chilled crust with parchment and fill with pie weights. Bake for 25 minutes. Remove weights and parchment and continue to bake for 10-15 longer until golden brown. Let cool to room temperature.
2 cups (10 ounces) frozen raspberries
3 tablespoons pectin
1 1/2 cups organic sugar
pinch of salt
1 cup fresh raspberries
Cook the frozen raspberries in a medium saucepan over medium-high heat, stirring occasionally, until the berries begin to release their juice, about 3 minutes. Stir in pectin and bring to a boil, stirring constantly. Stir in the sugar and slat and continue to boil, stirring constantly, until slightly thickened, about 2 minutes. Strain the mixture through a fine mesh strainer into a medium bowl, pressing on the solids to extract as much puree as possible; discard the solids.
Transfer 1/3 cup of the raspberry puree to a small bowl and cool to room temperature. Gently fold in the fresh berries into the remaining puree, then spread the mixture into the baked and cooled pie crust.
3 tablespoons raspberry flavored gelatin
3 tablespoons boiling water
3 ounces cream cheese, softened
1 cup heavy cream, chilled
Dissolve the gelatin in the boiling water in a large bowl. Add the cream cheese and reserved 1/3 cup raspberry puree and beat with an electric mixture on high speed until smooth. Add the cream and beat on medium-low until incorporated, about 30 seconds. Increase the speed to high and beat until very thick, about 2 minutes. Spread the chiffon evenly into the pie on top of the fruit layer. Cover pie loosely with plastic wrap and chill until the filling is set and firm, about 3 hours.
1 1/4 cup heavy whipping cream, chilled
2 tablespoons sugar
Before serving, whip the cream and sugar with an electric mixer on medium-high speed until frothy, about 1 minute. Increase mixer speed to high and continue to whip until cream forms soft peeks. Spread whip cream over pie and serve.