Tuesday, April 28, 2020

Raspberry Chiffon Pie

In this time of quarantine and curb-side pick up shopping, it took us several weeks to acquire all the ingredients to make Raspberry Chiffon Pie from The Perfect Pie. There are four parts to making this pie! I guess the first part, the crust, wasn't very exciting because we did not take any photos. We chose the Pat-in-the-Pan Pie Crust and had a bit of trouble because we forgot that our oven is off by about 25 degrees. That doesn't seem like much, but it's been giving us a bit of trouble with our baked goods. The crust took a long time to cook/brown and when we took out the pie weights and returned it to the oven, the bottom inflated like a balloon. So we took it out and popped it, put the pie weights back in for a bit, and then re-removed them to finish baking it. It's possible our oops is why the crust slid down the pie pan and looked like it shrank too much. Or, it could be simply that the deep dish pie pan we used is just a bit too large.
After the crust cooks, the fun parts begin. The parts that send pink splatter around the kitchen. First up, the fruit layer. Cook the frozen raspberries until they release juices.
Add pectin, sugar, salt and cook until thickened:
Strain to remove seeds:
Set 1/3 puree aside. Fold fresh raspberries into remaining fruit puree and spread in cooled shell:
Time to beat jello, cream cheese, and reserved fruit puree together:
Add cream:
It turns a beautiful pink color:
Spread atop fruit puree layer and refrigerate:
Dessert the first night:
It was dark by the time we ate dessert, so not great photos. We didn't make the whipped cream (step 4) because it wouldn't keep well and it's just the two of us, so we topped our slices with whipped cream from a can.
Daytime photos! Such a pretty deep pink color.
The whole fresh raspberries mixed into the puree for the bottom layer are so good but my favorite part is the chiffon layer. Our crust got pretty dark and was pretty crisp the first night. The second night, it was less crisp but not at all soggy. I think baking the crust until it's pretty dark is a good idea, especially if you're planning to have the pie last a few days. This is delicious and definitely a Make Again dessert.

Recipe: Raspberry Chiffon Pie

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