Raspberry Chiffon Pie

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This chiffon pie is light, creamy, and loaded with sweet raspberry flavor!

Prep Time35

Cook Time35

Chill and Freeze Time4

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: Cream Cheese, Layer, Pie, Raspberry

Servings:

Author: Nicole

In the bowl of a food processor, combine the flour, sugar, and salt with a few 1-second pulses. Add the butter and shortening and process until the mixture just starts to come together and resembles coarse meal. Scrape down the sides of the bowl and pulse to combine. Sprinkle the water over the flour mixture and process just until the dough comes together. Turn the dough out onto a sheet of plastic wrap. Using the corners of the plastic wrap and the back of your knuckles, press the dough into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
Adjust oven rack to middle position and preheat to 375º F. On a lightly floured work surface, roll the dough to a 12-inch circle. Ease the dough into a 9-inch pie plate by gently lifting edge of dough and lightly pressing into the bottom of the pie plate, leaving at least a 1-inch overhang. Fold the overhang under itself; folded edge should be flush with the edge of pie plate. Flute or decoratively crimp the edge. Freeze until cold and firm, 30-45 minutes
Line the crust with a sheet of parchment paper and fill with pie weights or dried beans. Bake until the crust is set, about 25-30 minutes. Carefully remove the parchment and weights. Cover the edge of the crust with a pie shield or strips of foil and bake until set, about 10-12 minutes more; set aside to cool (do not remove shield or strips).

In a medium saucepan over medium-high heat, cook the frozen raspberries, stirring occasionally, until raspberries 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 strainer into a medium bowl, pressing on solids to extract as much liquid as possible. Transfer ⅓ cup of purée to a small bowl and let cool to room temperature. Fold fresh raspberries into remaining purée. Spread fruit mixture over bottom of pie shell and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, dissolve the gelatin in the boiling water. Add the cream cheese and reserved raspberry purée and whip on medium-low speed until smooth, about 2-3 minutes. Add the cream and whip until incorporated, about 30 seconds. Scrape down the sides of the bowl. Whip until stiff peaks form, 1-2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap and refrigerate until set, at least 3 hours.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar, extract, and stabilizer if using on medium speed until stiff peaks form. Spread over chilled filling. Serve immediately or refrigerate until ready to serve. Enjoy!

Tips:

You can use a homemade or store-bought 9-inch pie crust; if using store-bought, bake the crust according to the directions on the packaging.

The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it.