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!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

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)

Directions

Step 1

Prepare a 9-inch pre-baked pie crust in advance and let it cool completely.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Slice and serve chilled. Enjoy your refreshing Raspberry Chiffon Pie!

Nutrition Facts

Serving size	1161.6 grams (1161.6g)

Amount per serving	% Daily Value*
Calories	2817

Total Fat 129.10g	166%
Saturated Fat 50.90g	255%
Polyunsaturated Fat 0.00g
Cholesterol 180mg	60%
Sodium 1179mg	51%
Total Carbohydrate 360.70g	131%
Dietary Fiber 29.60g	106%
Total Sugars 194.40g
Protein 52.80g	106%

Vitamin D 0IU	0%
Calcium 133mg	10%
Iron 8mg	44%
Potassium 879mg	19%

*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.

Source of Calories

Fat: 41.3%

Protein: 7.5%

Carbs: 51.2%