top of page

Raspberry Chiffon Pie

No ratings yet...average rating is null out of 5, based on 0 votes, Reviews

Prep Time:

Cook Time:

30 Min

30 Min


8 Servings



Raspberry Chiffon Pie

Raspberries are one of my absolute favorite fruits! I used to grow a huge patch of them and pick gallons of them. This pie recipe will be one of your favorite pies after you try it. In my opinion it is the perfect pie. My family went wild over it when I made it. You can make this any time of year. You can make it for your family’s Thanksgiving Dinner, or during the summer when raspberries are in season. You are going to love it!


Graham Cracker Crust

2 c. Graham Cracker Crumbs

1/3 c. Sugar

6 Tbl. Salted Butter

Bake at 375°F for 7 minutes

Raspberry Filling

12 oz. Frozen Raspberries

1 ½ c. Sugar

3 Tbl. Dry Pectin

1 pinch of Salt

1 c. Fresh Raspberries

Raspberry Chiffon

3 Tbl. Boiling Water

3 Tbl. Raspberry Jello

6 Tbl. Cream Cheese (or 3 oz. Cream Cheese)

1 c. Heavy Whipping Cream

Whipped Cream

1 ¼ c. Heavy Whipping Cream

3 Tbl. Powdered Sugar


1. Preheat the oven to 375°F.

2. Make the Graham Cracker Crust by combining the Graham Cracker Crumbs, Sugar, and the Melted Butter. Stir it together until it is mixed well. Pour into a deep pie dish and press it down until it is even everywhere. Bake it for 7 minutes, or until lightly golden. Remove from the oven and let it cool completely.

3. In a medium saucepan, cook the Frozen Raspberries over a medium heat until they start to thaw and release their juices. Add the Sugar, Pectin, and the Salt. Bring it to a boil and cook it for 2 minutes until it is thickened.

4. Remove the pan from the heat and take out ½ c. of the raspberry filling. Set it aside.

5. Fold in the Fresh Raspberries to the remaining raspberry filling and let it cool. When it has cooled, pour it into the pie crust.

6. In a small saucepan, boil the water and add the Raspberry Jello. Stir it until the Jello is dissolved.

7. In a medium mixing bowl combine the Jello, Cream Cheese, and the ½ c. reserved Raspberry Filling. Mix it until it is creamy and smooth. Add the Heavy Cream and mix on a medium-high speed until it is thick, but still pourable.

8. Pour the creamy raspberry layer on top of the raspberry filling. Refrigerate for at least 3 hours until it is set up.

9. In a small mixing bowl, whip the Heavy Cream and Powdered Sugar on a medium-high speed until it is thick. Fill a piping bag with a star tip and squeeze whipped cream around the edge of the pie.

10. Serve and enjoy!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Click here for the Pie Dish that I love and use!

Having trouble with this recipe? Please leave a comment below or feel free to email me!


  • I don't have any alterations for this recipe, do you? Please put your ideas into the comments section below!

Do you have any alterations that have worked well for you? Please share them with the rest of us below!

Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

  • No Lengthy Stories

  • No Endless Scrolling

  • Just Practical Cooking using Regular Household Ingredients

Never Miss A
New Recipe!

• I only send new recipes
   or real information

• I will never spam you

Reader Favorites

Soft, Fluffy Dinner Rolls

Soft, Fluffy Dinner Rolls

Layered Sarah Salad

Layered Sarah Salad

Cheesy Broccoli / Cauliflower Soup

Cheesy Broccoli / Cauliflower Soup

Apple Crisp

Apple Crisp

Gooey Brownies

Gooey Brownies

Grandmas Fluffy Waffles

Grandmas Fluffy Waffles

Click On The Picture for Instructions Along With The Pictures.

Similar Recipes You May Also Enjoy:

Printable Version

Comments & Reviews

  • Did You Like This Recipe?

  • Do You Have Any Alterations That You Would Like To Share?

Please Comment Below!

Add a rating
Login (optional)
Tell us what you think

Please fill in all required fields



average rating is 3 out of 5

I'm a paragraph. Click here to add your own text and edit me. It's easy.


Login (optional)
Tell us what you think (5 lines Maximum)

Please fill in all required fields


There are no comments yet.

bottom of page