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This recipe is adapted from Erin McDowell’s The Book on Pie, which if you haven’t read yet, is an excellent resource. Her original pie had a jammy layer in between the crust and the chiffon, but after making it, I realized I loved the top layer so much more alone. If you can’t find black raspberries, it tastes delicious with the more common red variety or use defrosted frozen berries. But if you can find them, definitely snag them when they’re in season. They are such a treat! For the whipped cream, you can use make a simple version of heavy cream and confectioners’ sugar or upgrade to Erin’s Extra-Thick and Creamy version for even more tang. I’ll let you guess which one I made!

Ingredients


  • 4 cups (568 grams) black raspberries
  • ½ cup (100 grams) granulated sugar, divided
  • ¼ cup cold water
  • 1 ½ teaspoons powdered gelatin
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla
  • One 9-inch baked pie shell
  • Whipped cream, for serving

Instructions


  1. In a saucepan set over medium-low heat, cook the raspberries and ¼ cup sugar, stirring occassionally until they break down, 8 to 10 minutes. Mash with a form or potato masher to make a course puree.
  1. Strain the mixture to remove the seeds. You should have ½ cup of puree. If you have more, return to the heat to reduce further. If you have left, add a bit of water to equal the right amount. Cool the mixture completely.
  1. Place the cold water in a small bowl, sprinkle the gelatin over it and let bloom for 5 minutes.
  1. Melt the gelatin in the microwave in 15-second increments and then stir into the puree.
  1. In a stand mixer with the whisk attachment or with a hand mixer, whip the egg whites, cream of tartar and salt on medium speed until they get foamy. Add the remaining ¼ cup sugar in a steady stream as you whip to medium peaks. Add the vanilla.
  1. Gently fold the egg white mixture into the puree in three batches. Pour into a prepared pie shell, even out with a spatula and cover with plastic wrap. Refrigerate until set, at least 1 hour.
  1. When ready to serve, spread or pipe with whipped cream, slice and enjoy. Leftovers can be refrigerated for up to 3 days.

DID YOU MAKE THIS RECIPE?

Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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