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Chiffon Pie

An American classic featuring sweet pastry, blueberry jam, and a light raspberry chiffon filling topped with elegant Chantilly cream.

BakingDessertBlueberryPastryRaspberry
Estimated Nutrition
Calories
745
kcal / serving
7450 kcal total
Carbs
71.1g
per serving
710.8 g total
Fat
48.5g
per serving
485.2 g total
Protein
6.3g
per serving
62.5 g total
Cook Time
30
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Icing Sugar
For pastry
150
g
Caster Sugar
For blueberry jam
1.5
tsp
Vanilla Extract
For blueberry jam
8
g
Pectin
One sachet
2.5
tbsp
Cornflour
For blueberry jam
150
g
Caster Sugar
For raspberry filling
1.5
sachet
Gelatine
Powdered, soaked in 5 tbsp cold water
80
g
Icing Sugar
For Chantilly cream
2
tsp
Vanilla Extract
For Chantilly cream
50
g
Caster Sugar
For raspberry coulis
1
tbsp
Cornflour
For raspberry coulis
50
g
Caster Sugar
For blueberry coulis
1
tbsp
Cornflour
For blueberry coulis
Dairy
100
g
Butter
Plus extra for greasing
2
piece
Eggs
Medium, free-range, lightly beaten
100
ml
Double Cream
Whipped to soft peaks
850
ml
Double Cream
Very cold for Chantilly
Fruits
650
g
Blueberries
Reserve 30 for decoration
650
g
Raspberries
Reserve 20 for decoration
1
piece
Lemon Juice
Juice only
150
g
Raspberries
For coulis
150
g
Blueberries
For coulis
GrainsCereals
250
g
Plain Flour
Sifted
Liquids
130
ml
Apple Juice
NutsSeeds
1
pinch
Salt
1
tsp
Cinnamon
Ground

Method

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