November 25, 2010

Raspberry Chiffon Pie

I made two raspberry chiffon pies today to bring to Thanksgiving dinner at my Mom's house.  She requested one, but my brother is flying in from Seattle and it's one of his favorites (and my all-time favorite), so I thought it was safer to make two :)

It's a bit tedious to make, with several steps, but it's so worth it.  I don't remember where my version of the recipe originated.  I looked online just now and was surprised at how many versions exist. 

Raspberry Chiffon Pie

Prep Time: 45 minutes
Cook Time: 10 minutes for pie crust

Ingredients (makes 1 pie)
  • one pie crust (I recommend my grandma's pie crust recipe)
  • 2 1/2 cups raspberries (12oz package, if using frozen)
  • 1/4 cup sugar
  • 1 tablespoon lemon juice (scant)
  • 1/4 cup sugar
  • 1 envelope unflavored gelatin
  • 3/4 cup water
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • Bake pie crust unfilled for 8-10 minutes at 475 degrees. Then cool on wire rack.
  • If using frozen berries, defrost berries in the microwave or overnight in the fridge.
  • In a large bowl, add raspberries, 1/4 cup sugar and lemon juice, then mash with a potato masher. Let berry mixture stand 30 minutes.
  • Meanwhile, in a small saucepan stir together 1/4 cup sugar, water and the gelatin over medium heat. Stir occasionally, for approximately 5 minutes, until sugar and gelatin dissolve. Cool for 10 minutes.
  • Stir cooled gelatin mixture into the raspberry mixture. Then chill to the consistency of corn syrup, stirring occasionally. Remove from refrigerator.
  • Immediately begin beating the egg whites, with a whisk attachment, until soft peaks form. Gradually add 1/4 cup sugar, beating till stiff peaks forms. Then fold stiff-beaten egg whites into raspberry mixture.
  • Beat whipping cream until soft peaks form and then fold into raspberry mixture.
  • Chill till mixture mounds when spooned. Pile mixture into baked pastry shell. Chill pie 8 hours or until firm.
Recipe Notes
  • I've made this pie many times now and have found it's not critical to follow the directions exactly...soft peaks, stiff peaks, it always tastes the same no matter how carefully prepared - delicious!
  • This recipe uses raw egg whites - use caution in consuming raw eggs due to the slight risk of salmonella or other food-borne illness.
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