Raspberry Chiffon Pie
Prep time: 1 hour 20 mins
Cook time: 30 mins
Total time: 1 hour 50 mins
  • Crust:
  • 1½ cups all purpose flour
  • 1½ tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 3½ - 4 tablespoons ice water
  • Filling:
  • 4 ounces cream cheese, softened
  • 4 - 6 ounce containers raspberries, divided
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • Juice of ½ lemon
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  1. For the crust:
  2. Combine the flour and sugar in a food processor. Pulse on/off to mix. Add the butter and pulse on/off until the mixture is the consistency of coarse meal. While using the pulse on/off button, add the ice water 1 tablespoon at a time and mix just until the dough becomes a ball. The dough should not be wet and sticky.
  3. Transfer the dough to a piece of wax paper. Flatten the dough into a disc and wrap the in the wax paper. Refrigerate for at least one hour.
  4. Preheat oven to 375º. Set aside 9” pie plate.
  5. Roll out the dough, either on a lightly floured surface or between sheets of wax paper, so that it is large enough to fit into pie plate with a small overhang of pie crust. Spray the pie plate with nonstick cooking spray. Transfer the dough to the pie plate and fold the extra dough under the top. Flute the edge with your fingers or a fork.
  6. Prick the pie crust bottom and sides with a fork and freeze the pie crust for 10 minutes.
  7. Place a piece of aluminum foil in the pie plate and add pie weights to the foil. Bake at 400° for 16-18 minutes, until the edges are light brown. Remove the pie weights by lifting the foil out of the pie crust and bake an additional 5-7 minutes, until the pie is nicely browned. Remove from oven and cool completely.
  8. For the filling:
  9. Line the bottom of the baked pie shell with the softened cream cheese by taking little pieces of cream cheese, one at a time, and placing each one in the palm of your hand. Flatten the cream cheese and then use a small knife or metal spatula to transfer the cream cheese from your palm to the pie. Use a fingertip to smooth out the cream cheese layer. Place in the refrigerator.
  10. Place 2 - 6 ounce containers of raspberries, sugar, cornstarch and lemon juice in a medium saucepan. Cook over medium heat until the mixture is thick and translucent, stirring constantly.
  11. Place a fine mesh strainer over a large bowl. Pour the raspberry mixture into the strainer and press the juice out, leaving the raspberry seeds in the strainer. Discard the seeds. Refrigerate until cold.
  12. Cut 6 ounces of raspberries in half. Place them over the cream cheese.
  13. Whip the cream and confectioners sugar until stiff peaks form. Gently fold the cold raspberry mixture into the cream. Transfer the chiffon layer onto the raspberries in the pie plate. Spread evenly.
  14. Top with the remaining 6 ounces raspberries.
  15. Betsy's tidbits:
  16. The crust and cream cheese may be put together one day in advance. The raspberries over the cream cheese, raspberry layer and whipped cream should be prepared the day that the pie will be served.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-chiffon-pie