|Raspberry Chiffon Pie|
It's not too difficult to do, especially if you take a shortcut and use a refrigerated pie crust instead of doing one from scratch. The Pillsbury crusts are by far the best pre-made out there.
I found while doing this that a couple tips would have been helpful. The recipe says to mix the gelatin for the chiffon layer in the mixing bowl. However, I found it hard to dissolve in the bowl of a large mixer. So, I suggest that you dissolve it in boiling water in a Pyrex measuring cup first. Likewise, the boxed gelatin in the store seems to have shrunk in size over the years. You'll likely need two boxes to get the correct amount.
I also found that the amount of pectin called for in the recipe seemed a bit scant. I had a really difficult time getting the raspberry fruit layer to set up completely. In fact, it never got as firm as I'd prefer. So, you might wish to up the pectin a bit, but perhaps you'll have better luck out of the gate.
This makes a very pretty dessert and I toyed with the idea of taking some of my leftover raspberries and sugaring them then adding them in a circle on the top of the whipped cream. I finally decided I'd had enough fussing at the stove and decided to just use the whipped cream. But, I still think it would be quite pretty!
Edit: Although the "experts" would say she is wrong, Mama swore that making preserves or jam on a rainy day meant it would take forever for it to set up. As I was doing this pie this morning there were thunderstorms in the offing (in fact it began to rain shortly after I put the chiffon layer on.) When I originally sliced it about 3 hours after chilling the fruit layer was still a bit loose. However, when we got ready to try some 8 hours after refrigerating, the fruit layer had set up nicely and was just firm enough to hold its shape in the slice. So, my advice would be to allow at least 8 hours chill time (preferably 24 hours) before serving.
12 ounces frozen or fresh raspberries (2 cups)
3 tbs. powdered pectin (Sure-Jell)
1 1/2 cups sugar
Pinch table salt
1 cup fresh raspberries
1 (9-inch) pie shell , baked and cooled
3 tbs. gelatin , raspberry flavored
3 tbs. boiling water
3 ounces cream cheese , softened
1 cup heavy cream , chilled
Whipped Cream Topping
1 1/4 cups heavy cream , chilled
2 tbs. sugar
Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
For the chiffon layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed 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.
For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.