Raspberry Chiffon Pie

A light, airy chiffon pie set over a chocolate cookie crust is a refreshing summer treat, especially after a spicy meal. If you’re concerned about raw eggs, use pasteurized, in-shell eggs.

6 ounces chocolate wafer cookies

6 tablespoons unsalted butter, melted and cooled

2⁄3 cup plus 41⁄2 tablespoons sugar

2 cups (1 pint) fresh raspberries

One 1⁄4-ounce envelope unflavored gelatin or

21⁄2 teaspoons unflavored gelatin

1⁄4 cup white grape juice

1 cup heavy cream

3 large eggs, separated at room temperature

1 tablespoon raspberry liqueur, such as Chambord

Fresh raspberries or shaved chocolate for garnish, optional

• Position the rack in the center of the oven and preheat the oven to 375 F.
• Grind the chocolate cookies to the consistency of cornmeal in a food processor fitted with the chopping blade. Alternatively, place the cookies in a ziplock bag, seal it, and pulverize them with a rolling pin or the bottom of a heavy saucepan.
• Pour the cookie crumbs into a large bowl; stir in the melted butter and 11⁄2 tablespoons sugar until moistened. Press into the bottom and sides of a 9-inch pie plate, making sure there are no cracks in the crust and that the crumbs are evenly spread across the plate.
• Bake until firm, about 7 minutes. Cool on a wire rack to room temperature, about 1 hour.
• Place 2 cups raspberries in a fi ne-mesh sieve and set it over a medium bowl. Use the back of a wooden spoon to press and wipe the berries against the mesh, thereby removing the seeds and letting the puree drip into the bowl. (You may need to wipe the puree off the bottom of the sieve a few times to aid its dripping.) Set aside.
• Sprinkle the gelatin over the juice in a small bowl; set aside for 10 minutes. Meanwhile, heat the cream in a large saucepan over medium heat until a few puffs of steam come off the surface.
• Beat the egg yolks and 2⁄3 cup sugar with an electric mixer at medium speed in a large bowl until quite thick, velvety, and pale yellow.
• Beating all the while, slowly pour half the warmed cream into the beaten egg yolk mixture, then return this combined mixture to the saucepan with the remaining cream. Keeping the heat at low, stir constantly until the mixture coats the back of a wooden spoon, about 1 minute
• Strain through a clean fine-mesh sieve into a large, clean bowl. Stir in the softened gelatin and juice until smooth, then stir in the prepared raspberry puree and raspberry liqueur. Refrigerate until slightly thickened, about 30 minutes.
• Beat the egg whites with an electric mixer at medium speed in large bowl until frothy. Beating all the while, add the remaining 3 tablespoons sugar in a slow stream; continue beating until you can make smooth, soft, silky waves with a rubber spatula.
• Fold the beaten egg whites into the berry mixture with the rubber spatula until uniform. Return to the refrigerator until the mixture can hold its shape without flattening out on a spoon, about 30 minutes. Spread into the cooled prebaked crust; garnish with fresh raspberries and shaved chocolate, if desired.

Makes one 9-inch pie