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Strawberry Chiffon Pie
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Strawberry Chiffon Pie
Makes: 8 servings
Yield: 8 slices
Prep: 40 mins Chill: 5 hrs
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  • user reviews (6)
Strawberry Chiffon Pie
Ingredients
  • 1
    recipe Baked Pastry Shell (see recipe below)
  • 1
    envelope unflavored gelatin
  • 3/4
    cup sugar
  • 1/3
    cup water
  • 3
    egg yolks, beaten
  • 3
    tablespoons lemon juice
  • Dash salt
  • 2 1/2
    cups fresh strawberries, crushed (about 1-1/2 cups after crushing)
  • 3/4
    cup whipping cream
  • Halved fresh strawberries (optional)
Directions

1. Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.

2. In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.

3. Makes 8 slices.

From the Test Kitchen
  • Variation Reduced-Fat Strawberry Chiffon Pie:Omit the whipping cream. In a large bowl combine 2 tablespoons dried egg whites and 6 tablespoons lukewarm water. Stir 2 minutes or until completely dissolved. With an electric mixer, beat on medium speed until stiff peaks form. Fold into chilled strawberry mixture. Per slice: 254 cal., 10 g total fat (3 g sat. fat), 77 mg chol., 115 mg sodium; 36 g carbo., 1 g fiber, 5 g pro.Daily Values: 2% vit. A, 48% vit. C, 2% calcium, 7% ironExchanges: 1 Starch, 1 1/2Other Carbo., 2 Fat
Baked Pastry Shell
Ingredients
  • 1 1/4
    cups all-purpose flour
  • 1/4
    teaspoon salt
  • 1/3
    cup shortening
  • 4 - 5
    tablespoons cold water
Directions

Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

Nutrition Facts (Strawberry Chiffon Pie)
  • Servings Per Recipe 8,
  • Calories 326,
  • Protein (gm) 4,
  • Carbohydrate (gm) 37,
  • Fat, total (gm) 19,
  • Cholesterol (mg) 108,
  • Saturated fat (gm) 8,
  • Monosaturated fat (gm) 7,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 20,
  • Vitamin A (IU) 437,
  • Vitamin C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 56,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 105,
  • Potassium (mg) 119,
  • Calcium (DV %) 30,
  • Iron (DV %) 1,
  • Starch () 1,
  • Other Carb () 2,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)
4217745876
jellygloss0307 wrote:

Wonderful pie!! Every time I make, I get a ton of compliments. Used graham cracker crust like some of the other viewers said. My eggs did scramble one time when I made it, but I put the mixture through a stainer and it turned out just fine.

8/21/2011 09:34:04 PM Report Abuse
krautwickel1 wrote:

I just skip the pie crust, and serve this as strawberry mousse. It's a big hit every time.

3/16/2011 08:43:00 AM Report Abuse
sartgc1 wrote:

As someone who had never made a pie by scratch before and all by myself I was delighted that it turned out just like the picture and tasted even better! Highly recommended.

2/2/2011 05:26:19 PM Report Abuse
jlaflair wrote:

My pie didn't turn out very well. I live in the South and I think the high humidity really affected of the heavy cream - big, stiff peaks just wouldn't form. I chilled the bowl too but as soon as I took it out of the fridge it warmed up. So, I will blame mother nature and not my cooking abilitiies.Be sure to add the eggs BEFORE the water boils.

8/24/2010 03:22:54 PM Report Abuse
egpearce wrote:

This is a great tasting pie. I took another reviewer's advice and made it with a graham cracker crust and it turned out beautifully. My whole family loved it.

8/16/2010 05:25:22 PM Report Abuse
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