Prep 3 hrs 20 mins
Cook 20 mins
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use Pat-In-The-Pan Pie Crust (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.
- 1 fully cooked 9-inch pie shell (for best results, use Pat-In-The-Pan Pie Crust)
- 340.19 g frozen raspberries
- 44.37 ml dry pectin
- 354.88 ml white sugar
- 0.25 ml salt
- 236.59 ml fresh raspberry, washed and dried
- 44.37 ml boiling water
- 44.37 ml raspberry gelatin powder (note, this is less than a full box!)
- 88.74 ml cream cheese, softened (3 ounces by weight)
- 236.59 ml heavy cream, very cold
- 295.73 ml heavy cream
- 29.58-44.37 ml sugar
- In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust.
- In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times.
- Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.).
- Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.
This is absolutely wonderful. I made it for Christmas & everyone loved it. It made a beautiful pie also. The only suggestion I have is to pour the cooked berries thru the strainer BEFORE adding fruit pectin or sugar. W/the pectin & sugar added it is so thick, it is very difficult & takes forever to press thru a fine strainer. Return puree to pan & cook over med hi heat, stirring constantly until hot, then add pectin & continue w/recipe.
This pie was sooo good! I am so happy to have found it posted here. I seen the episode of Cooks Country this was featured on, and by the time I went to the website to get the recipe you needed to become a member to get it. I didn't have any problems with this recipe, it turned out perfect. I did skip the rosettes part at the end just because I was completly out of time and patience by that point, and just spread the topping on. This got rave reviews by everyone. Thanks for posting!
I friend of mine brought this over for an after dinner treat and it is really good. Smooth yet full of flavor. This isn't a real helpful review since I didn't make it, but he got the recipe from Cook's Country magazine and he said it was easy to make.