Raspberry Chiffon Pie

Name: Raspberry Chiffon Pie
Yield: Serves 8 to 10
Ingredients: 12 ounces (340 grams), frozen raspberries (2 cups); 3 tablespoons, powdered pectin; 1 1/2 cups (10½ ounces/298 grams), granulated sugar; Pinch, table salt; 1 cup, fresh raspberries; 1 , (9-inch) pie shell, baked and cooled; 3 tablespoons raspberry, gelatin; 3 tablespoons, boiling water; 3 ounces (85 grams), cream cheese, softened; 1 cup, heavy cream, chilled; 1 1/4 cups, heavy cream, chilled; 2 tablespoons, granulated sugar

Desserts or Baked Goods
Fruit
Dessert Pies
Fruit Desserts

Appears in Cook's Country August/September 2006, Cook's Country TV

A chiffon pie is pretty, but it often tastes more like sweet foam than fruit. Our tests found a way to make a chiffon pie that's creamy, light, and packed with fruit flavor.

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES 8 to 10

TIME 1 1/4 hours, plus 3 hours chilling

Why This Recipe Works

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