For an extra burst of flavor, try using different varieties of raspberries or adding a touch of lemon zest to the filling. Make sure the raspberry mixture is completely cool before folding in the whipped cream and meringue, or the filling may become runny. If you don't have a pre-made graham cracker crust, you can easily make your own by crushing graham crackers and mixing them with melted butter and sugar.
Raspberry Chiffon Pie II
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 50 mins
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SERVING8 People
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VIEWS94
A symphony of textures and flavors! This pie boasts a light, airy chiffon filling bursting with fresh raspberry essence, nestled in a buttery graham cracker crust. It's a delightful balance of sweet and tart, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol97 mg
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Fiber4 g
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Protein5 g
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Saturated Fat5 g
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Sodium182 mg
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Sugar38 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins Prepare the Raspberry Pulp: In a medium saucepan, combine 3 cups of raspberries and 2/3 cup of water. Simmer over low heat until the raspberries are softened, about 5-7 minutes. Press the mixture through a fine-mesh sieve or strainer to remove the seeds, reserving the smooth raspberry pulp.
02 Step
Recipe View 5 mins Soften the Gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to soften.
03 Step
Recipe View 5 mins Cook the Raspberry Base: In a medium saucepan, whisk together the reserved raspberry pulp, beaten egg yolks, and 2/3 cup of granulated sugar. Cook over medium heat, stirring constantly, until the mixture comes to a full boil and thickens slightly, about 3-5 minutes. Remove from heat.
04 Step
Recipe View 1 mins Dissolve the Gelatin: Add the softened gelatin to the hot raspberry mixture and stir until completely dissolved.
05 Step
Recipe View 20 mins Cool the Mixture: Place the saucepan in a cold water bath (an ice bath is even better) to cool the raspberry mixture completely, stirring occasionally. This will take approximately 15-20 minutes.
06 Step
Recipe View 5 mins Prepare the Meringue: In a large, clean glass or metal mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating, gradually adding 1/3 cup of granulated sugar, until the whites form stiff, glossy peaks. Be careful not to overbeat.
07 Step
Recipe View 5 mins Whip the Cream: In a separate mixing bowl, whip the heavy cream until stiff peaks form.
08 Step
Recipe View 5 mins Combine and Chill: Gently fold the cooled raspberry mixture into the whipped cream, then gently fold in the meringue. Be careful not to deflate the mixture.
09 Step
Recipe View 1 mins Assemble the Pie: Spoon the raspberry chiffon filling into the prepared graham cracker crust. Spread evenly.
10 Step
Recipe View 2 hrs Chill: Cover the pie with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
11 Step
Recipe View 1 mins Garnish and Serve: Before serving, garnish the pie with 1/4 cup of fresh raspberries.
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RECIPE REVIEWS
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Please Rate
Rosie Herman
Apr 4, 2025I found that chilling the pie overnight really helped the flavors meld together. I also added a sprinkle of powdered sugar on top for a more elegant presentation.
Miller Rolfsonfisher
Mar 6, 2025This pie was a showstopper! The raspberry flavor was so fresh and vibrant, and the chiffon filling was incredibly light and airy. My family devoured it!
Abby Stanton
Jan 17, 2025The pie is delicious! It has the perfect amount of sweetness and tartness.
Amely Torpmayer
Sep 26, 2024The recipe was easy to follow and very clear. Thank you for sharing such a wonderful recipe!
Jasmin Gislason
Jun 12, 2024I was a bit intimidated by the number of steps, but it was definitely worth the effort. The pie turned out beautifully, and the taste was amazing.