Sunday Dinner

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Buttermilk Biscuits
Sliced Tomatoes

Raspberry Chiffon Pie

I certainly didn't plan very well for tonight's Sunday dinner.  I was hoping for a sunny day to enjoy the last of the summer vegetables and some grilled ham steaks. **Cue the cool and rainy afternoon on the travel soccer field** We actually are in dire need of a day like today so, I will make a simple adjustment and just throw the ham in a cast-iron skillet instead of the grill.  Hot buttermilk biscuits and warm corn pudding soufflé will help take the edge off the cool, rainy weather.  And as for the raspberry pie... I don't really think I need to say much about a good pie, but I will.

Raspberries are the last of the summer berries and make for a nice transition into Fall.  It's kind of a change of seasons pie for me and perfect for a late summer dessert.  A layer of flaky pastry filled with a fresh berry layer, followed by a creamy chiffon layer, and then topped with sweetened whipped cream is a forkful of goodness on any kind of day.

*Note-- You'll note in the recipe that I use a packet of stabilizer for the whipped cream topping.  Weekends get a little busy around here so I try and make as much of our Sunday dinner menu in advance.  The stabilizer helps keep the whipped cream topping from weeping so I can make it the day before.  And since we don't usually finish the entire dessert on Sunday, it also helps keep it for a day or two in the refrigerator.

Raspberry Chiffon Pie
serves 8-10

For the Crust
1 1/4 cup unbleached all-purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon kosher salt
5 Tablespoons (2 1/2-ounces) cold unsalted butter, cut into small cubes
3 Tablespoons chilled vegetable shortening, cut into small cubes
4-6 Tablespoons ice water

For the Fruit Layer
12 ounces (2 1/3 cups) frozen raspberries
2 Tablespoons pectin (Sure-Jell)
1 1/2 cups granulated sugar
Pinch of kosher salt
6 ounces fresh raspberries

For the Chiffon Layer
3 Tablespoons raspberry-flavored gelatin
3 Tablespoons boiling water
3 ounces cream cheese
1 cup heavy cream, chilled

For the Topping
1 1/2 cup heavy cream, chilled
2 Tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 (.35 ounce) package of whipped cream stabilizer (optional)

For the Crust
In the bowl of a food processor, combine the flour, sugar, and salt with a few 1-second pulses.  Add the butter and shortening and process until the mixture just starts to come together and resembles coarse meal.  Scrape down the sides of the bowl and pulse to combine.  Sprinkle the water over the flour mixture and process just until the dough comes together.  Turn the dough out onto a sheet of plastic wrap.  Using the corners of the plastic wrap and the back of your knuckles, press the dough into a 4-inch disk.  Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

Adjust oven rack to middle position and preheat to 375º F.  On a lightly floured work surface, roll the dough to a 12-inch circle.  Ease the dough into a 9-inch pie plate by gently lifting edge of dough and lightly pressing into the bottom of the pie plate, leaving at least a 1-inch overhang.  Fold the overhang under itself; folded edge should be flush with the edge of pie plate.  Flute or decoratively crimp  the edge.  Freeze until cold and firm, 30-45 minutes.

Line the crust with a sheet of parchment paper and fill with pie weights or dried beans.  Bake until the crust is set, about 25-30 minutes.  Carefully remove the parchment and weights.  Cover the edge of the crust with a pie shield or strips of foil and bake until set, about 10-12 minutes more; set aside to cool (do not remove shield or strips).

For the Fruit Layer
In a medium saucepan over medium-high heat, cook the frozen raspberries, stirring occasionally, until raspberries begin to release their juice, about 3 minutes.  Stir in pectin and bring to a boil, stirring constantly.  Stir in sugar and salt and return to a boil. Cook, stirring constantly, until slightly thickened, about 2 minutes.  Pour through a fine-mesh strainer into a medium bowl, pressing on solids to extract as much liquid as possible.  Transfer 1/3 cup of purée to a small bowl and let cool to room temperature.  Fold fresh raspberries into remaining purée.  Spread fruit mixture over bottom of pie shell and set aside.

For the Chiffon Layer
In the bowl of a stand mixer fitted with the whisk attachment, dissolve the gelatin in the boiling water.  Add the cream cheese and reserved raspberry purée and whip on medium-low speed until smooth, about 2-3 minutes.   Add the cream and whip until incorporated, about 30 seconds.  Scrape down the sides of the bowl.  Whip until stiff peaks form, 1-2 minutes.  Spread evenly over fruit in pie shell.  Cover pie with plastic wrap and refrigerate until set, at least 3 hours.

For the Topping
Using a stand mixer fitted with the whisk attachment, whip cream, sugar, extract, and stabilizer if using on medium speed until stiff peaks form.  Spread over chilled filling.  Serve immediately or refrigerate until ready to serve.  Enjoy!

Source: Adapted from Best Summer Desserts: America's Test Kitchen


  1. I commented yesterday and I didn't see it come through so I will say it again and if it's a repeat I'm sorry! I really wanted you to know how delightful I found your blog. I love Sunday dinner and you have inspired me to persevere! I was pinning like crazy yesterday, everything looked so good. I like that your recipes are elegant but don't require difficult to acquire ingredients. Thanks for sharing your recipes and the work involved in the blog, I love it! Melody

    1. It did come through on my Asian Slaw post. I thank you for your kind words. Enjoy the recipes!

  2. I just picked up some beautiful raspberries at this store this week and thought how much I'd love to find a wonderful dessert recipe to use them in. This looks spectacular!!

  3. a little bit complicated than usual but it was all worth it! great recipe and i just love the outcome! thanks!
    Lisa Ann@BestFoodMOM.com


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