Your favorite in-flight snack gets a starring role in this sweet-tart pie. A buttery Biscoff cookie crust balances out the berry citrus filling while a toasty Lemon Swiss Meringue topping adds a touch of marshmallow-like decadence. Find more delicious pie recipes in our Artisan Pies & Tarts Special Issue!
Raspberry Lemon Chiffon Pie
Makes 1 (9-inch) pie
Ingredients
- 1½ cups (180 grams) crushed Biscoff Cookies
- ¼ cup (50 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter, melted
- ¼ teaspoon kosher salt
- Raspberry Lemon Filling (recipe below)
- Lemon Swiss Meringue (recipe below)
- Garnish: fresh raspberries, grated lemon zest
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together crushed cookies, sugar, melted butter, and salt. Press mixture into bottom and up sides of 9-inch pie plate.
- Bake for 10 minutes. Pour Raspberry Lemon Filling into prepared crust. Top with Lemon Swiss Meringue. Using a kitchen torch, brown meringue.
- Garnish with raspberries and zest, if desired.
Raspberry Lemon Filling
Makes about 1½ cups
Ingredients
- 1½ cups (255 grams) fresh raspberries, divided
- ¼ cup (50 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
- ¼ cup (60 grams) water
- 2 tablespoons (4 grams) lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- ½ teaspoon (1.5 grams) kosher salt
- 2 tablespoons (18 grams) tapioca flour
- 1 tablespoon (12 grams) unflavored gelatin
- 4 large egg whites (120 grams)
Instructions
- In a small saucepan, bring ½ cup (85 grams) raspberries, ¼ cup (50 grams) sugar, ¼ cup (60 grams) water, lemon zest and juice, and salt to a boil over medium heat. Whisk in flour and gelatin; cook until thickened, 2 to 3 minutes. Let cool to room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and remaining 1 tablespoon (12 grams) sugar at high speed until soft peaks form. Fold into raspberry mixture. Fold in remaining 1 cup (170 grams) raspberries.
Lemon Swiss Meringue
Makes about 2 cups
Ingredients
- 1 cup (200 grams) granulated sugar
- 4 large egg whites (120 grams)
- 1 tablespoon (2 grams) lemon zest
Instructions
- In the top of a double boiler, whisk together all ingredients. Cook over simmering water, stirring constantly, until sugar is dissolved and a candy thermometer registers 140°F (60°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff and glossy peaks form, 8 to 10 minutes.
Can this be made a day ahead? Is it then kept in the fridge?
Hi Susan,
thanks for reaching out! Yes, this can be made a day ahead and kept in the fridge- still will be great!
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