Raspberry Chiffon Pie

This raspberry chiffon pie is all cloud, no weight. Raspberry gelatin mixed with real frozen raspberries gets folded into glossy beaten egg whites, creating a filling that’s somewhere between mousse and marshmallow. It barely feels like eating pie, which is dangerous because you’ll go back for seconds.

The oat crust is a clever twist on the usual graham cracker base. Rolled oats, brown sugar, and melted butter pressed into the pan and baked briefly give you a toasty, nutty shell that adds a satisfying crunch against the silky filling.

The two-pie-plate trick for pressing the crust is the kind of tip that saves you ten minutes of fiddly hand-pressing. Just drop the smaller plate on top and push down. Even crust, every time.

Chef Tips

• Chill the gelatin mixture until it’s partially set (jiggly like egg whites, not firm) before folding in the meringue. Too liquid and the filling won’t hold air. Too firm and it won’t fold smoothly.
• Beat the egg whites to stiff, glossy peaks. Under-beaten whites collapse and the filling goes flat.
• Fold the meringue into the gelatin gently with a spatula. Stirring deflates it and you lose the chiffon texture.
• Chill for at least 3 to 4 hours before serving. The filling needs time to set completely.

Variations

• Use strawberry gelatin and frozen strawberries for a strawberry chiffon version.
• Top with fresh raspberries and a dollop of whipped cream before serving.
• Swap the oat crust for a traditional graham cracker crust if you prefer.