Recipes and Cooking Strawberry Chiffon Pie Whipping cream creates fluffiness in this cool summer-fresh strawberry pie. if you're counting calories, try the low-fat recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 40 mins Chill Time: 5 hrs Total Time: 40 mins Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe Baked Pastry Shell (see recipe below) 1 envelope unflavored gelatin ¾ cup sugar ⅓ cup water 3 egg yolks, beaten 3 tablespoon lemon juice Dash salt 2 ½ cup fresh strawberries, crushed (about 1-1/2 cups after crushing) ¾ cup whipping cream Halved fresh strawberries (optional) Baked Pastry Shell 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions 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. 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. Makes 8 slices. Baked Pastry Shell 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°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack. 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 Rate it Print Nutrition Facts (per serving) 326 Calories 19g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 326 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 108mg 36% Sodium 105mg 5% Total Carbohydrate 37g 13% Total Sugars 20g Protein 4g Vitamin C 28.9mg 145% Calcium 30.3mg 2% Iron 1.3mg 7% Potassium 119mg 3% Folate, total 56.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.