RASPBERRY CHIFFON PIE II
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
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)
Provided by [email protected]
Number Of Ingredients 13
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.
EASY CHIFFON PIE
"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
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
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
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
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
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
COOL 'N EASY NO-BAKE RASPBERRY JELL-O PIE
Raspberry JELL-O and COOL WHIP provide the creamy, fruity filling for the graham cracker crust in this easy, no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon into crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 20 g, Protein 2 g
RASPBERRY CHIFFON PIE
Make and share this Raspberry Chiffon Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 20m
Yield 1 pie, 5 serving(s)
Number Of Ingredients 8
Steps:
- Drain raspberries; add water to syrup to make 2/3 cup. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup. Chill until partially set. Beat egg whites until soft peaks form; fold in raspberries and whipped cream. Add a dash of salt and gradually add sugar. Beat until stiff peaks form. Fold into raspberry mixture. Pile into cooled pastry shell; chill.
Nutrition Facts : Calories 433.7, Fat 21.4, SaturatedFat 8.6, Cholesterol 32.6, Sodium 260.3, Carbohydrate 43.2, Fiber 3.1, Sugar 22.7, Protein 19
EASY RASPBERRY CREAM CHEESE CHIFFON PIE
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
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
FRUIT CHIFFON PIE
This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.
Provided by Cindy B.
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 8h40m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
- Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
- Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
- The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 35.6 g, Cholesterol 20.4 mg, Fat 10.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 130.8 mg, Sugar 27.2 g
NO-BAKE CRAN-RASPBERRY CHIFFON PIE
Layers of fruit, creamy mousse and sweet whipped cream all stack up into one extraordinary dessert that "bakes" in your refrigerator.
Provided by Colbys Mom
Categories Pie
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 463.2, Fat 30.2, SaturatedFat 16.9, Cholesterol 95.1, Sodium 196.6, Carbohydrate 17.7, Fiber 2.3, Sugar 8.3, Protein 33
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