Raspberry Chiffon Pie
Test Kitchen Discoveries
Fillings made from
gelatin-stabilized whipped cream are creamier and smoother than those made with
gelatin-stabilized egg whites.
(raspberry flavored rather than plain) and a little cream cheese stiffen a
chiffon filling, enabling it to hold additional raspberry puree for more flavor.
A layer of
sweetened, thickened fruit that sits on the crust and beneath the chiffon goes a
long way toward boosting the fruit flavor.
The heavy cream must
be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you
beat it. Soften the cream cheese at room temperature; the microwave will cause
the cheese to separate.
Serves 8 to 10
12 ounces frozen
raspberries (2 cups)
3 tablespoons powdered pectin (Sure-Jell)
1 1/2 cups sugar
Pinch table salt
1 cup fresh raspberries
1 (9-inch) pie shell , baked and cooled (see related recipe)
3 tablespoons gelatin
, raspberry flavored
3 tablespoons boiling water
3 ounces cream cheese , softened
1 cup heavy cream , chilled
1 1/4 cups heavy cream
2 tablespoons sugar
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.
STEP BY STEP
Layers, Two Thickeners
For the Fruit Layer:
For the bottom layer, we used Sure-Jell (pectin) to achieve a
concentrated raspberry flavor and texture. There are two
formulations of Sure-Jell. We found that the original formula
(sold in the bright yellow box) made the smoothest, thickest
bottom layer of fruit.
For the Chiffon Layer:
A few tablespoons of raspberry gelatin made for great stability
and color in the creamy chiffon layer and reinforced the berry