Raspberry Chiffon Pie I Food

RASPBERRY CHIFFON PIE I

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.

RASPBERRY CHIFFON PIE

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.

EASY CHIFFON PIE

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.

RASPBERRY PIE

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water.
• Mix and let sit while you make your pie crust.
• Put berries in bottom crust, and put 4-1 T pats of butter on top.
• Put on top crust and crimp edges.
• Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F for 15 minutes.
• Reduce heat to 350 degrees F and bake for 45 minutes.

RASPBERRY-LEMON CHIFFON DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
• Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

NO-BAKE CRAN-RASPBERRY CHIFFON PIE

Steps:

• In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
• Bring to boil.
• Cook until mixture thickens, about 10 minutes.
• Remove from heat, cool slightly.
• In blender, puree until smooth; strain and discard solids.
• Transfer to bowl.
• In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
• Microwave on high until dissolved, 15 seconds.
• Stir into cranberry mixture.
• Fill larger bowl half-way with ice.
• Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
• Remove.
• Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
• At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
• Spread 2 cups whipped cream mixture over gelatin mixture in pie.
• Refrigerate pie and remaining filling 30 minutes.
• Mound remaining whipped cream mixture over pie.
• Refrigerate until set, 4 hours.
• At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
• Pipe rosettes or spoon whipped cream over pie.
• Refrigerate until ready to serve.
• Garnish with dragees and cranberries just before serving, if desired.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

RASPBERRY CHIFFON PIE II

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.

EASY RASPBERRY CREAM CHEESE CHIFFON PIE

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.