Grandma’s red raspberry chiffon pie.

My grandmother has been very much on my mind these past few weeks. I feel her presence in my garden, where I’m so fortunate to have a number of beautiful, spring blooming plants (like Lily of the Valley and Jack in the Pulpit) that I transplanted from her yard many years ago. And I feel her presence in my kitchen, where I share her affinity for cooking simple, good food, with love, from scratch.

This recipe for raspberry chiffon pie is hers, and it’s a dessert that I remember her making often when I was growing up. It’s super easy, and, as is my preference, not too sweet. I made this recently, and I swear, I felt her hand on my shoulder when I was whipping the cream.

What recipes do you make that connect you with loved ones? Please share your experience in the comments below!

Grandma's Red Raspberry Chiffon Pie Recipe

Serves 8

1 prepared graham cracker crust
1 envelope (1 Tablespoon) unflavored gelatine
3 Tablespoons cold water
1 1/2 cups crushed fresh red raspberries (from 2 6-ounce packages)
1/2 cup granulated sugar
1 1/2 Tablespoons fresh lemon juice
Pinch of salt
1 cup heavy cream

In a heatproof glass bowl set over a pan of water (or the top of a double boiler), whisk together the gelatine and cold water to combine; let sit to soften the gelatine. Over hot water, stir the mixture to melt and dissolve the gelatine (it will yield a milky, smooth and slightly thick liquid). Let cool slightly. In a bowl, combine crushed raspberries, sugar, lemon juice and salt. Stir in the melted gelatine, a bit at a time, to thoroughly combine. Refrigerate the mixture until it's partially set.

In the bowl of a stand mixer (or in a large bowl using a hand mixer), whip cream to firm peaks. Using a rubber spatula, fold about 1/3 of the whipped cream into the raspberry mixture to lighten it. Then fold in the rest of the whipped cream to gently but thoroughly combine. Spoon the mixture into the graham cracker crust. Refrigerate for several hours until set.

2 thoughts on “Grandma’s red raspberry chiffon pie.

  1. Hi Bryn,
    I’m so sorry about your loss. I thought of you when I read about your grandmother, but really didn’t know how to get ahold of you. I know that you grandmother were close, and that she was very dear to you, and this pie – oh my gosh! Clearly she was part of your food inspiration. What a sweet tribute. I’m enjoying your blog again now that I tracked you down/ and who knows, I may hire you to write my bio now that I am laid off! That ‘second chapter’ has finally begun.

    • Hi, Matt — Gosh, it’d be great to collaborate on something! I hope you’re taking advantage of time to play in your garden!