Wednesday, April 18, 2012

Raspberry Chiffon Pie

Raspberry Chiffon Pie


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 (see recipe below)

Chiffon layer
3 T raspberry-flavored jello
3 T boiling water
3 oz. cream cheese, softened
1 c heavy cream, chilled
Whipped cream topping
1 1/4 c heavy cream, chilled
2 T sugar

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.
Whipped cream topping: when you're ready to serve the pie, beat the cream and sugar on medium-high speed until stiff peaks form. Spread or pipe over the chilled filling. Cut into wedges and serve immediately.
Easy Pat-in-the-Pan Pie Dough
Makes one 9-inch pie shell
1 1/4 c unbleached all-purpose flour
2 T sugar
1/4 t salt
8 T (1 stick) unsalted butter, softened but still cool
2 oz. cream cheese, softened but still cool
Lightly coat a 9-inch pie plate with vegetable oil spray.
Whisk flour, sugar, and salt in a medium bowl.
Beat butter and cream cheese with an electric mixer on medium speed until combined, about 2 minutes, scraping down sides of bowl as needed. Add flour mixture and beat on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl and increase speed to medium-high until dough begins to form large clumps, about 30 seconds. Reserve 3 T of the dough and set aside.
Turn remaining dough out onto a lightly floured counter, gather into a ball, and flatten into a 6-inch disk. Transfer to pie plate and press the dough evenly over the bottom of the plate towards the sides, using the heel of your hand. With fingertips, work dough up the sides until evenly distributed.
Roll reserved 3 tablespoons into ropes, press onto edges of crust and form a fluted edge. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 325 degrees and adjust oven rack to middle position. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 35 - 40 minutes. Transfer to a wire rack to cool.

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