Raspberry Chiffon Pie

The raspberry is the star of this pie in both the light and airy, yet creamy filling, and as a bright burst of flavour in the fresh topping. I used a flaky yogurt pie crust that I had in the freezer as I thought it would compliment the filling but I don't think it really mattered as the crust merely acted as a vehicle to hold all of the creamy fruity goodness in place. Perhaps the crusts recommended in the recipe add something to the flavour/experience of this pie, but I would be just as happy with the filling as a spoon dessert!

As with most of the pies in this book, there are a few components that need to be made and combined to create the filling: raspberry puree (from frozen raspberries), whipped cream, Italian meringue. They are all fairly easy to make but you should plan the pie a day ahead in order to defrost the fruit and allow 6 hours for the assembled pie to chill.

I used agar agar instead of gelatin but, unfortunately, not enough to set the filling properly - I'm still trying to figure this out. Soft filling aside, this was one of the best pies I've ever tasted. Family agreed and have requested a repeat of it soon, just as they have for every other pie or tart I've made from this book!