I made this recently...it's very good and very pretty. To save some time, you can make the crust in advance and keep it tightly covered...or freeze it.
This link will just show a photo... http://www.cooksillustrated.com/recipes ... docid=7707
Raspberry Chiffon Pie
The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.
12 ounces frozen raspberries (2 cups)
3 T. powdered pectin (Sure-Jell - the yellow package)
1 1/2 cups granulated sugar
Pinch of table salt
1 cup fresh raspberries
1 (9-inch) pie shell, baked and cooled (see recipe below)
3 T. raspberry flavored gelatin
3 T. boiling water
3 ounces cream cheese , softened
1 cup heavy cream, chilled
Whipped Cream Topping:
1 1/4 cups heavy cream, chilled (See Note below)
2 T. sugar
~For the Fruit Layer:
Cook frozen berries in medium saucepan over medium-high heat, 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. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.
Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
~For the Chiffon Layer:
Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.
For the Whipped Cream Topping:
When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.
Easy Pat-in-the-Pan Pie Dough
Makes one 9-inch pie shell
1 1/4 cups unbleached all-purpose flour
2 T. sugar
1/4 tsp. salt
8 T. (1 stick) unsalted butter, softened but still cool
2 oz. cream cheese, softened but still cool
Lightly coat a 9-inch pie plate with vegetable oil spray.
Whisk flour, sugar, and salt in a medium bowl.
Beat butter and cream cheese with an electric mixer on medium speed until combined, about 2 minutes, scraping down sides of bowl as needed. Add flour mixture and beat on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl and increase speed to medium-high until dough begins to form large clumps, about 30 seconds. Reserve 3 T. of the dough and set aside.
Turn remaining dough out onto a lightly floured counter, gather into a ball, and flatten into a 6-inch disk. Transfer to pie plate and press the dough evenly over the bottom of the plate towards the sides, using the heel of your hand. With fingertips, work dough up the sides until evenly distributed.
Roll reserved 3 T. dough into a 12-inch rope. Divide into 3 pieces, then roll each piece into 8-inch rope. Arrange around perimeter of pie plate, leaving small gaps between each of the three ropes. Squeeze ropes so they become attached to the dough base. Create a fluted edge by pinching rope on your knuckle. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 325 degrees and adjust oven rack to middle posiiton. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 35-40 minutes. Transfer to a wire rack to cool.
Note: I found 1 cup of whipping cream to be enough and cut back on the sugar a bit.