Whipping cream creates fluffiness in this cool summer-fresh strawberry pie. if you're counting calories, try the low-fat recipe.

Source: Better Homes and Gardens
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Strawberry Chiffon Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
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  • Makes 8 slices.

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

Nutrition Facts (Strawberry Chiffon Pie)

326 calories; total fat 19g; saturated fat 8g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 108mg; sodium 105mg; potassium 119mg; carbohydrates 37g; fiber 1g; sugar 20g; protein 4g; vitamin a 437IU; vitamin c 29mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

Baked Pastry Shell

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (1)

35 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 3 stars
07/10/2018
This is a disappointing recipe and I am a good cook and have been baking for years. The filling does NOT billow up like the picture. was consistency of yougurt. And I chilled it at least two hours. Just ok. would not make it again