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
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.