Our friend Kauti made an amazing raspberry chiffon pie at a gathering last week that was the perfect spring dessert. It was sweet, but had just enough tartness to be extra refreshing. Since we love sharing goodness with all of you, I asked her where she got the recipe. She was kind enough to share and you can find the whole recipe and ingredient list at Cook’s Country.
Take out a 1/3 a cup of the puree to add to the next chiffon layer to give it that pretty pink color.
Add some fresh raspberries to the remaining puree and place it into a precooked pie crust to create the first layer. It should look like this:
Next, to create the chiffon layer, dissolve 3 tablespoons of gelatin in 3 tablespoons of boiling water in a heat resistant bowl. Add 3oz of cream cheese and the reserved 1/3 cup raspberry puree and beat with electric mixer until creamy, about 2 minutes. Add 1 cup cream and beat it until it is mixed in. Then turn the mixer on a high speed until the cream holds stiff peaks, 1 to 2 minutes. Spread evenly over your first layer. Then cover pie with plastic wrap. And refrigerate until it sets so that you can get nice clean cuts. They recommend 3 hours at least!
For the top layer all you need to do is add whipped cream! If you want to make your own you can find the amounts here. Kauti decorated it with a few fresh raspberries and a spring of mint. It really is the perfect end to a spring brunch!