So the raspberries are now in full swing and there are more than we know what to do with! We've already made two batches of raspberry jam, which means we've picked about 15 cups so far, and the end is nowhere in sight. I decided we don't need anymore jam (we have 14 cups of strawberry and 12 cups of raspberry in the freezer right now, with potentially some grape jelly on the way when Xax's grapes come into season...i think we're good!)so I asked Bobby what else he wants me to make with the raspberries. We decided on this Raspberry Chiffon Pie from Cook's Illustrated.
If anyone out there loves to cook or bake, this magazine is to die for! When I worked at Crate, we regularly received this and everyone would fight over getting to read it first. It has wonderful tips and hints, it does comparisons to find the best gadget, appliance, ingredient, brand,etc., and each recipe includes the process the author went through to figure out the best way to make it. It's a lot of fun, and everything I've ever made from it has been wonderful.
So when I was in Walmart a few weeks ago, I saw that they had the Summer Entertaining issue and I had to get it. It was $8, and I brought it home and when Bobby found out I had spent $8 on a magazine, he just about had a heart attack. Then I started making things from it and I have been redeemed. I made black beans last week and they were the best black beans he'd ever had.
So here's the recipe for the Raspberry Chiffon Pie. It's nothing short of divine.
1 baked 9" pie crust
2 cups raspberries (fresh or frozen, whichever is easier)
3 tablespoons Sure-Jell pectin
1 1/2 cups sugar
pinch of salt
1 cup fresh raspberries
Cook the 2 cups berries over medium high, stirring occasionally until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil and cook for 2 minutes. Pour through a fine-mesh strainer and press to extract as much puree as possible.
Transfer 1/2 cup puree to a small bowl and cool to room temperature. Gently fold the 1 cup of raspberries into the remaining puree and spread evenly over the bottom of the pie shell.
3 tablespoons raspberry flavored gelatin
3 tablespoons boiling water
3 ounces cream cheese, softened
1 cup heavy cream, chilled (must be ice cold!)
Dissolve gelatin in the boiling water in a large bowl. Add cream cheese and reserved 1/2 cup raspberry puree and beat with a mixer on high speed until smooth, about 2 minutes. Add 1 cup cream and beat on medium low until incorporated and then on high until it holds stiff peaks. Spread evenly over the fruit layer in the pie shell, cover with plastic wrap and refrigerate until set, at least 3 hours or up to 2 days.
To serve, top with sweetened whipped cream and eat, observing that your eyes roll up into your head and you groan with pleasure.