Quick and Easy Raspberry Chiffon Pie
Servings Prep Time
19 inch pie 15minutes
Servings Prep Time
19 inch pie 15minutes
  1. Roll out the pastry pie crust or make the graham cracker crust. Place in a 9 inch pie plate. Bake per the directions. (There are links above for the pie crust recipes on this website).
  2. While the pie crust is cooling, in a medium-size mixing bowl, beat the heavy whipping cream until stiff peaks form.
  3. In a separate medium-sized mixing bowl, beat the cream cheese and vanilla until smooth.
  4. Add the heavy whipping cream to the cream cheese and beat until well incorporated.
  5. Remove 3/4 cup of the whipping cream/cream cheese mixture and set aside. This will be used to top the pie for serving.
  6. Stir in the raspberry preserves until well incorporated. Transfer mixture to cooled pie crust of your choosing. Chill.
  7. Garnish with the fresh raspberries and reserved whipping cream/cream cheese mixture to serve. Enjoy!
Recipe Notes

Raspberry chiffon pie

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