I don’t know about you, but for me one of the biggest challenges in trying new recipes is finding any new-to-you ingredients that are required.  This pie is a perfect example.  It calls for Sure-Jell, which I now know is a fruit pectin used in canning.  If only I had bothered to Google it sooner, I would have known where to look for it.  But instead, thanks to the “Jell” in the name, I assumed it was a relative of Jell-O, and so I searched in that aisle over and over, hoping maybe, just maybe, this time it would be there.  That went on for two years.  This spring when I saw this fresh strawberry pie which also called for Sure-Jell, I knew it was time to find the stuff even if it meant ordering it.  But brief investigation led me to find that Sure-Jell had been there all along, just a few aisles away from where I had been looking.

Well, that made me feel like a total moron but I couldn’t feel sad for too long because I was able to make some awesome pies.  This pie starts with a butter and cream cheese-based pie crust that I have often heard referred to as a cheater or no-fail pie crust.  I don’t really think it’s all that much easier than a regular pie crust, but it was absolutely delicious and is certainly something I would use again if I had extra cream cheese in the fridge to use up.  The crust is filled first with a fruit layer, then a raspberry chiffon layer, and finally topped with pillows of freshly whipped cream before serving.  After waiting two years to try this pie, I can say that it was worth the wait and definitely lived up to my expectations.  The raspberries and cream flavor combination is light, fresh and fruity, and makes this an ideal dessert for summertime.


For the crust:
1¼ cups all-purpose flour
2 tbsp. sugar
¼ tsp. salt
8 tbsp. unsalted butter, softened but still cool
2 oz. cream cheese, softened but still cool

For the fruit layer:
12 oz. frozen raspberries (2 cups)
3 tbsp. pectin (Sure-Jell original formula, in the yellow box)
1½ cups sugar
Pinch of salt
1 cup fresh raspberries

For the chiffon layer:
3 tbsp. raspberry-flavored gelatin
3 tbsp. boiling water
3 oz. cream cheese, at room temperature
1 cup heavy cream, chilled

For the topping:
¾ cup heavy cream, chilled
2 tbsp. confectioners’ sugar


  • 01

    To make the pie crust, lightly oil a 9-inch pie plate with cooking spray.  Combine the flour, sugar and salt in a bowl and whisk to blend.  In the bowl of an electric mixer, beat together the butter and cream cheese on medium-high speed until smooth and well blended, about 2 minutes.  Mix in the dry ingredients on medium-low speed until the mixture resembles coarse cornmeal, about 20 seconds.  Scrape down the sides of the bowl.  Increase the mixer speed to medium-high and beat until large clumps of dough begin to form, about 30 seconds.  Reserve 3 tablespoons of the dough and set aside.

  • 02

    Gather the remaining dough into a ball and flatten into a 6-inch disc.  Transfer to the pie plate.  Using the heel of your hand, gently press the dough evenly over the bottom of the pie plate.  Using your fingertips, continue working the dough evenly until it covers the sides and bottom of the pie plate completely.  On a floured work surface, roll the reserved dough into a 12-inch long rope.  Split the rope into 3 equal pieces and roll each of these into an 8-inch rope.  Use the 3 8-inch ropes to edge the circumference of the pie plate and squeeze them together to join them at the ends.  Use your fingertips to mold a fluted edge.  Cover with plastic wrap and refrigerate at least 1 hour.

  • 03

    Preheat the oven to 325˚ F.  Prick the bottom of the crust evenly with the tines of a fork.  Bake until the crust is golden brown, 35-40 minutes.  Transfer to a wire rack to cool completely.

  • 04

    To make the fruit layer, add the frozen berries to a medium saucepan.  Cook over medium-high heat, stirring occasionally, until the berries begin to release their juices, about 3 minutes.  Stir in the pectin and bring to a full boil, stirring constantly.  Stir in the sugar and salt and return the mixture to a boil.  Cook, stirring constantly, until slightly thickened, about 2 minutes.  Pour the mixture through a fine mesh strainer into a bowl, pressing on the solids to extract as much of the puree as possible.  Reserve 1/3 cup of the raspberry puree for use in the chiffon layer.  Gently fold the fresh raspberries into the remaining puree and spread the mixture in the bottom of the cooled pie crust in an even layer.

  • 05

    To make the chiffon layer, dissolve the gelatin in the boiling water in a large bowl.  Add the cream cheese and the reserved raspberry puree and beat on high speed until smooth, about 2 minutes, scraping down the bowl as needed.  Add the heavy cream and beat on medium low until incorporated, about 30 seconds.  Scrape down the bowl.  Beat on high speed until the mixture holds stiff peaks, about 2 minutes.  Pour over the fruit layer in the pie crust and smooth into an even layer with a spatula.  Cover with plastic wrap and refrigerate until set, at least 3 hours or up to 2 days.

  • 06

    When ready to serve, whip the cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Spread or pipe over the chilled pie.  Slice and serve.


  • Drooling already just reading the post and seeing the photos. This is on my “must try” list.

  • This looks delicious! I really like the look of the recipe for the pie crust. Would you say that there was a noticeable difference in taste between this and standard pie crust? There are so many pies I want to try because the fillings look amazing, but I’ve always been a bit disappointed by normal pie crust. I’m hoping this one will be the answer!

    On the ingredients thing, I find it difficult to find new ingredients because the supermarkets I can get to have an appalling selection. I’ve had to order ingredients or make special trips to further away supermarkets quite a few times for new recipes!

  • I’ve never heard of that jell before either and certainly would have thought it was some sort of jell-o derivative! I love cream cheese in crusts. This pie is gorgeous.

  • This pie is my dream! Awesome recipe.

  • Annie

    Oh yes, some stores are just very poorly stocked. That’s definitely another obstacle. I had to try many stores in my area before I found one that had a nice selection of ingredients.

    There is some difference in the taste, but it isn’t huge. I really like both types of crust so maybe I’m not the best judge. Give it a try, hopefully you’ll like this one!

  • So what aisle was it in?? I can’t think of what aisle to look in other than the Jell-o/baking aisle.

  • Wow! Its my birthday week, this may be my cake!

  • Jon adores raspberries. And pie. A winning combination for sure!

  • Annie

    It’s with the canning stuff.

  • Not only does your food sound delicious, it always looks so beautiful!

  • This pie looks amazing, I will definitely be trying this! I completely agree that many times the biggest challenges with new recipes is finding the unfamiliar ingredients, I have had similar experiences as well :)

  • Oh wow this is so pretty and sounds amazing! I would’ve looked near the Jell-O as well, had I not know it would be in the aisle with the canning stuff.

  • This sounds like a pie I’d happily sit and eat with a fork straight from the dish :)

  • Normally I comment on how delicious your cake/cupcake/cookie is, but today I am LOVING your pictures! They are beautiful :) Thank you for always inspiring me :)

  • Annie, I have real problems reading your blog and keeping myself from eating everything on it! This looks GREAT! I wish I had a special occasion to make it for soon. YUM

  • I’ve never eaten a chiffon pie before. You’re pictures are always amazing that apparantely I’ve been missing out on chiffon pie for too long!
    With fresh berries available it sounds like now is the time to try it out. Thanks, I’m bookmarking(even tho my pictures won’t look nearly as good as yours).

  • I love anything with raspberries but this sounds incredibly delicious! Sounds like a perfect summer dessert!

  • How do you make everything look so pretty?? =) This pie looks amazing! And thank you for telling me where to find the Sure-Jell stuff so I don’t spend an hour in the store wandering around scratching my head. Definitely gonna try this one this weekend! Thank you for the recipe!

  • I love raspberry chiffon pie, but have never tried making one with a fruit layer. This definitely has the look of my new favorite pie recipe, can’t wait to try it soon!

  • Vanessa F

    I just had to say that I’ve been using sure-jell for years in my jams, and at the commissary where I do all my grocery shopping, they keep it NOT with the canning stuff, but with …. The jello!!! :)

  • Funnily enough, Sure-Jell is with the jello at my grocery store. :-)

  • Annie

    Well, geez! If only my store had made it so easy :)

  • Brenna J

    This looks delicious… great photos! I can’t wait to try this recipe!

  • I hear you about the Sure-Jell. My grocery store has it with the canning jars (fair enough) which are above the cheap beer section. Really? Who thought that many people drink cheap beer while canning? Nonetheless, this pie looks delicious. So glad it was worth the wait!

  • Annie

    Hahaha! Maybe people like to feel fancy and drink their beer from jars?

  • This looks beautiful and really delicious!

  • Sugar Doctor

    The pie looks great! Now that you know where the Sure Jell is, you should try making some homemade jam. Jam just tastes better when you make it and know exactly what goes into it. I started canning last summer and I now have Ball jars full of tasty goodies lurking all over my kitchen. There is something so satisfying about filling all the cute jars yourself and hearing the very rewarding pop as they seal :)

  • wowwww…i thought this looked beautiful anyway but then i saw that cross section photo and my jaw literally dropped! This is stunning Annie!

  • It’s nice – but kind of scary – to discover new ingredients and techniques. Looks like this one turned out pretty nice! Thanks for sharing.

  • Megan S

    I have made this pie before and it is FANTASTIC. I highly recommend anyone who is tempted make it. Yours does look much better than mine did, though. :o)

  • Wow this pie looks beautiful. Love the color too!

  • We have so many raspberries at our house right now, as my kids spend every afternoon gathering them from the wild raspberry bushes that grow near our house. This will be the perfect way to enjoy some of them! I plan to feature a picture and a link to this post in my Sunday (7/31) Links to Love post over at http://www.momof6.com.

  • Nikki

    I made this over the weekend. It was incredibly delicious and a big hit. Thanks for sharing another great recipe.

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  • Ellielampkin

    I am new to this site. Am soooo glad I accidentally stumbled upon it through facebook! Just wanted to comment on this pie. I have made it several times. It is absolutely delicious and well worth the effort. Thank you, Annie, so much, for sharing your recipes. I am an avid baker.

  • Wendyb964

    I live in California and am truly spoiled by the abundance of fresh fruit and veg year-round. Never knew how good we had it until i visited an “upscale” grocery in the midwest where tomatoes in peak season were prepackaged and tasted, well, like the plastic wrapping and tray they were sold in. Now in March it’s early for summer fruit though there is some. Fresh raspberries were a splurge of my mum and now one of mine no matter the season or their origin. Quite tasty and not truffle-oil priced, lol. I love fresh fruit pies with uncooked fruit but abhor that weird jellied sauce they sell in plastic tubs in the produce dept. My HUGE find at King Arthur Flour (other sites as well, but I am loyal to KAF) is INSTANT CLEAR-JEL you mix with whatever amt. of sugar and then toss gently with the fruit. Wicked good, and it can be used to thicken filling for cooked pies. There is a regular CLEAR-JEL product with which you cook, but if a fresh fruit aficionado, this instant product is a must. I do have some flash frozen berries from last summer so will make this per the recipe but purchase more fresh berries tomorrow and make in my 2nd already baked/wanting to be filled crust. Yum: hubby can have meat for supper, give me pie! Thanks.

  • Lisae81

    Made this for Easter and got rave reviews!

  • VB

    Hi Annie, are pie weights required for this recipe?

  • annieseats

    Yes, or something equivalent like dried beans or rice.