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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Sk Saaz
[email protected]I'm not sure why this recipe has such high ratings. I found it to be very bland and disappointing.
Usman Sami
[email protected]This pie was a lot of work to make, and it didn't turn out very well. I wouldn't recommend this recipe.
Luis Pagan
[email protected]I found this pie to be too sweet for my taste. I think next time I'll use less sugar in the filling.
Poomi Hussain
[email protected]I'm not sure what went wrong, but my pie didn't turn out as light and fluffy as I expected. It was still tasty, but it wasn't quite what I was hoping for.
Eric Perales
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
Suman Khanal
[email protected]I'm not a big fan of chiffon pies, but this one is an exception. It's light and fluffy, and the raspberry filling is perfectly tart.
Rosemary Obanor
[email protected]This pie is a great way to use up leftover raspberries. I always have a few extra berries in my fridge, and this pie is the perfect way to use them up.
Stevie Lockett
[email protected]I added a dollop of whipped cream to each slice of pie and it was heavenly.
Jovanny Duarte
[email protected]I used frozen raspberries in this pie and it still turned out great. I will definitely be making this pie again.
cesc fabs
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was so easy to make.
Joseph Lakatos
[email protected]This pie is perfect for summer. The raspberries are so fresh and flavorful.
Ommy Super
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he's ever had.
Micheal Ewah
[email protected]This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone loved.
Luqman Jani
[email protected]I've been making this pie for years and it's always a favorite. The chiffon filling is so light and airy, and the raspberries add a perfect tartness.
Jiapsi Marquez
[email protected]This raspberry chiffon pie is a showstopper! I made it for a party and it was a huge hit. The pie is light and fluffy, with a delicious raspberry filling. The chiffon topping is the perfect finishing touch.