Raspberry Chiffon Pie
Indulge in the dreamy, cloud-like delight of Raspberry Chiffon Pie, a dessert that’s as beautiful as it is delicious. Combining the brightness of fresh raspberries with the light, airy texture of whipped cream and fluffy egg whites, this no-bake pie is the epitome of summer sophistication. A pre-baked buttery crust cradles a luscious raspberry-gelatin filling, perfectly set for a chilled, melt-in-your-mouth experience. The optional garnishes of warm raspberry jam, fresh berries, and a delicate dusting of powdered sugar add an elegant finishing touch. Requiring minimal effort yet delivering maximum flavor, this pie is perfect for gatherings or whenever you crave a refreshing and stunning dessert. Elevate your dessert table with this show-stopping Raspberry Chiffon Pie!
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Recipe Information
Ingredients
- 1 piece Pre-baked pie crust (9-inch)
- 2 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 1 envelope Unflavored gelatin
- 0.25 cup Cold water
- 3 large Egg whites
- 0.75 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Raspberry jam (optional for garnish)
- 0.5 cup Extra fresh raspberries (optional for garnish)
- 1 teaspoon Powdered sugar (optional for garnish)
Instructions
Prepare a 9-inch pre-baked pie crust in advance and let it cool completely.
In a medium saucepan, combine 2 cups of fresh raspberries and 1/2 cup of granulated sugar. Place over low-medium heat and cook until the raspberries break down and the mixture starts to thicken slightly, about 5 minutes. Stir occasionally.
Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a bowl to remove the seeds. Discard the seeds and set the strained raspberry puree aside to cool to room temperature.
In a small bowl, sprinkle 1 envelope of unflavored gelatin over 1/4 cup of cold water and let it bloom for 5 minutes. Heat the bloomed gelatin over low heat or microwave for 10-15 seconds until fully dissolved. Stir into the cooled raspberry puree.
Using a stand mixer or handheld electric mixer, beat 3 egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
In a separate bowl, whip 3/4 cup of heavy whipping cream until soft peaks form. Add 1 teaspoon of vanilla extract and gently fold in the whipped cream into the raspberry-gelatin mixture.
Carefully fold the beaten egg whites into the raspberry-cream mixture in 2-3 additions, ensuring that you maintain as much air in the mixture as possible.
Pour the raspberry chiffon filling into the pre-baked pie crust, smoothing out the top with a spatula. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours or overnight, until the filling is fully set.
Optional: Before serving, warm 2 tablespoons of raspberry jam in the microwave and drizzle it over the top of the pie. Garnish with extra fresh raspberries and a dusting of powdered sugar if desired.
Slice and serve chilled. Enjoy your refreshing Raspberry Chiffon Pie!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 25.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
