RASPBERRY CHIFFON PIE
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.
Provided by DrGaellon
Categories Pie
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 596.6, Fat 36.5, SaturatedFat 19.8, Cholesterol 103.7, Sodium 199.7, Carbohydrate 66.5, Fiber 3.3, Sugar 50.7, Protein 4.1
NO-BAKE CRAN-RASPBERRY CHIFFON PIE
Layers of fruit, creamy mousse and sweet whipped cream all stack up into one extraordinary dessert that "bakes" in your refrigerator.
Provided by Colbys Mom
Categories Pie
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 463.2, Fat 30.2, SaturatedFat 16.9, Cholesterol 95.1, Sodium 196.6, Carbohydrate 17.7, Fiber 2.3, Sugar 8.3, Protein 33
RASPBERRY CHIFFON PIE RECIPE - (4.3/5)
Provided by [email protected]
Number Of Ingredients 13
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.
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