Easy Raspberry Cream Cheese Chiffon Pie

Chiffon pies were invented in the 1920s by Harry Baker, a California insurance agent who later became a caterer. He kept the recipe a secret for 20 years before sharing it with a famous cookbook author.

This is vegetarian and gluten free recipe. Dish can be prepared in 275 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Easy Raspberry Cream Cheese Chiffon Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 240 min Total Time 4 hrs 35 mins

Servings: 8 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Graham cracker crumbs
• 0.5 cup Unsalted butter, melted
• 1 package Cream cheese, softened
• 0.75 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 1 cup Fresh raspberries
• 1 tablespoon Gelatin
• 0.25 cup Water

Instructions

1. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a pie dish.
2. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
3. In a small saucepan, heat water and sprinkle gelatin over it. Stir until the gelatin dissolves.
4. Add the gelatin mixture to the cream cheese mixture and beat until well combined.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
6. Pour the mixture onto the prepared crust and spread it evenly.
7. Top the pie with fresh raspberries.
8. Refrigerate for at least 4 hours or until set.
9. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 30g10%

Sugars 20g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.