Raspberry Chiffon Pie

Slug Icon WHY THIS RECIPE WORKS Raspberry chiffon pie can often be weak on berry flavor. We wanted to produce an intensely flavored pie, so we included a layer of sweetened, thickened fruit on the crust and beneath the chiffon. We also stiffened our recipe’s chiffon filling by using extra gelatin and a little cream cheese, which enabled it to hold additional raspberry puree for even more flavor. See the sidebar that follows the recipe.

SERVES 8 TO 10

You can use Classic Single-Crust Pie Dough or No-Fear Single-Crust Pie Dough for this pie. The raspberry-flavored gelatin is important for the color and flavor of the chiffon layer; do not substitute unflavored gelatin. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.

1

recipe single-crust pie dough, fitted into 9-inch pie plate and chilled

FRUIT

12

ounces (2½ cups) frozen raspberries

3

tablespoons pectin (Sure-Jell)

1½

cups (10½ ounces) sugar

Pinch salt

5

ounces (1 cup) fresh raspberries

CHIFFON

3

tablespoons raspberry-flavored gelatin

3

tablespoons boiling water

3

ounces cream cheese, softened

1

cup heavy cream, chilled

TOPPING

1¼

cups heavy cream, chilled

2

tablespoons sugar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line chilled crust with double layer of aluminum foil and fill with pie weights. Bake until pie dough looks dry and is light in color, 25 to 30 minutes. Remove weights and foil and continue to bake crust until deep golden brown, 10 to 12 minutes longer. Let crust cool on wire rack to room temperature.

2. FOR THE FRUIT: 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.

3. Transfer ⅓ cup raspberry puree to small bowl and let cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of cooled pie shell and set aside.

4. FOR THE CHIFFON: Dissolve gelatin in boiling water in bowl of stand mixer. Fit stand mixer with paddle, add cream cheese and reserved ⅓ cup raspberry puree, and beat on high speed, scraping down bowl once or twice, until smooth, about 2 minutes. Add cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape down bowl. Increase speed to high and beat 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.

5. FOR THE TOPPING: When ready to serve, fit stand mixer with whisk and whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread or pipe over chilled filling. Serve.