Raspberry Chiffon Pie Recipes

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RASPBERRY CHIFFON PIE II



Raspberry Chiffon Pie II image

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

Provided by Carol

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) prepared graham cracker crust
3 cups raspberries
⅔ cup water
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg yolks, beaten
⅔ cup white sugar
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar
½ cup heavy whipping cream
¼ cup fresh raspberries

Steps:

  • In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
  • Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
  • In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
  • Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
  • In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 48.7 g, Cholesterol 97.2 mg, Fat 14 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 181.9 mg, Sugar 37.6 g

RASPBERRY CHIFFON PIE RECIPE - (4.3/5)



Raspberry Chiffon Pie Recipe - (4.3/5) image

Provided by [email protected]

Number Of Ingredients 13

Fruit layer
12-ounce bag frozen raspberries (2 cups)
3 T Sure-Jell pectin
1 1/2 c sugar
1 cup fresh raspberries
1 9-inch pie shell, baked and cooled
Chiffon layer
3 T raspberry-flavored jello
3 T boiling water
3 oz. cream cheese, softened
1 c chilled Whipped cream topping
1 1/4 c heavy cream, chilled
2 T sugar

Steps:

  • Prepare, assemble and bake piecrust (see recipe below). Let it cool while you prepare the pie filling. Fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries 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 sieve into a bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of sieve too. Transfer 1/3 cup of raspberry puree to a bowl and cool to room temperature. Gently fold fresh berries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside. Chiffon layer: Dissolve jello in boiling water in mixing bowl of your stand mixer. Add cream cheese and reserved 1/3 cup of raspberry puree and beat on high until smooth, about 2 minutes, scraping down sides of bowl as needed. Add cream and beat on medium-low speed until incorporated, about 30 seconds. Scrape down sides of bowl. Beat on high speed until stiff peaks form, 1 to 2 minutes. Spread evenly over the fruit in the pie shell. Cover pie with plastic wrap and refrigerate until set, at least three hours.

STRAWBERRY CHIFFON PIE



Strawberry Chiffon Pie image

This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups sliced fresh strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups reduced-fat whipped topping
1 reduced-fat graham cracker crust (9 inches) or chocolate crumb crust (9 inches)
4 large fresh strawberries, halved

Steps:

  • Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat., Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. , Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 145mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 4g protein.

EASY CHIFFON PIE



Easy Chiffon Pie image

"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.

RASPBERRY CHIFFON PIE I



Raspberry Chiffon Pie I image

A lovely pie to serve in the summer.

Provided by Carol

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 8

Number Of Ingredients 11

1 ½ (.25 ounce) packages unflavored gelatin
¼ cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
½ cup white sugar
1 cup fresh raspberries, crushed
4 egg whites
¼ cup white sugar
⅛ teaspoon salt
¾ cup heavy whipping cream, whipped
1 (9 inch) vanilla wafer crust

Steps:

  • Soften gelatin in cold water.
  • Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
  • Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.5 g, Cholesterol 126.4 mg, Fat 14.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 188.2 mg, Sugar 21.3 g

RASPBERRY CHIFFON PIE



Raspberry Chiffon Pie image

From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.

Provided by DrGaellon

Categories     Pie

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 12

1 fully cooked 9-inch pie shell (for best results, use Pat-In-The-Pan Pie Crust)
12 ounces frozen raspberries
3 tablespoons dry pectin
1 1/2 cups white sugar
1 pinch salt
1 cup fresh raspberry, washed and dried
3 tablespoons boiling water
3 tablespoons raspberry gelatin powder (note, this is less than a full box!)
6 tablespoons cream cheese, softened (3 ounces by weight)
1 cup heavy cream, very cold
1 1/4 cups heavy cream
2 -3 tablespoons sugar

Steps:

  • In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust.
  • In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times.
  • Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.).
  • Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.

Nutrition Facts : Calories 596.6, Fat 36.5, SaturatedFat 19.8, Cholesterol 103.7, Sodium 199.7, Carbohydrate 66.5, Fiber 3.3, Sugar 50.7, Protein 4.1

RASPBERRY CHIFFON PIE



RASPBERRY CHIFFON PIE image

Categories     Berry

Yield 8 people

Number Of Ingredients 15

Fruit Layer
12ounces frozen raspberries (2 cups)
3tablespoons powdered pectin (Sure-Jell)
1 1/2cups sugar
Pinch table salt
1cup fresh raspberries
1 (9-inch) pie shell, baked and cooled (see related recipe)
Chiffon Layer
3tablespoons gelatin, raspberry flavored
3tablespoons boiling water
3ounces cream cheese, softened
1cup heavy cream, chilled
Whipped Cream Topping
1 1/4cups heavy cream, chilled
2tablespoons sugar

Steps:

  • 1. For the fruit layer: 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. 2. 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. 3. 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. 4. 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.

EASY RASPBERRY CREAM CHEESE CHIFFON PIE



Easy Raspberry Cream Cheese Chiffon Pie image

Light and Berry creamy! Cook time is chill time. This is a great filler for a trifle layering with chocolate or vanilla cake and a layer of whipped cream and or berries.

Provided by Rita1652

Categories     Pie

Time 2h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 7

1 pie crust
10 ounces raspberry preserves
2 cups heavy cream
6 ounces cream cheese, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
fresh raspberry (to garnish)

Steps:

  • Preheat oven to 375.
  • Roll out pastry to 11" circle; line 9" pie plate.
  • Trim and flute edges; prick bottom and sides with fork.
  • Bake 15 minutes, until golden brown.
  • Cool completely on wire rack.
  • Beat cream in small bowl on High until stiff peaks form; set aside.
  • Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
  • Blend in fruit spread, scraping sides of bowl frequently.
  • Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
  • Spread evenly into cooled pie crust.
  • Chill at least 2 hours to overnight.
  • Just before serving, spoon reserved whipped cream around edge of pie.
  • Garnish with raspberries.

Nutrition Facts : Calories 499, Fat 36.8, SaturatedFat 19.7, Cholesterol 104.9, Sodium 219.9, Carbohydrate 38.7, Fiber 1.2, Sugar 19.1, Protein 4

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