Strawberry Chiffon Pie
A new summertime favorite dessert of the family: chiffon pies. They are cool, light, and depending on the filling can be tame and sweet – or sweet and snappy.
I have fond memories of going to strawberry and cream festivals as a kid. To this day, when sit down and have a bowl of sweetened sliced strawberries and whipped cream or a little dish of fresh strawberry shortcake, it takes me back a little in time to being a kid and engorging myself on that combo.
Which is probably why when I flipped through Art of the Pie, a little square baking book with just a handful of recipes and a metal cover, and saw Strawberry Chiffon Pie – I knew I had to try it. Well, I had strawberries in the garden that were beckoning me so it seemed like fate and all that.
I made a graham cracker crust for the base and topped it with sweetened whipped cream. I think I’ll have seconds now.
Strawberry Chiffon Pie
Ingredients
Filling
- 1 cup boiling water
- 6 oz. strawberry flavored gelatin
- 2 1/2 cups sliced strawberries
- 1/2 cup sugar
- 1 cup whipping cream
Graham Cracker Crust
- 1 1/4 cups finely ground graham crackers using a food processor
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Instructions
Crust
- Stir all the ingredients together in a mixing bowl. Transfer to a 9-inch pie plate. Press onto the sides and bottom making an even crust.
- Bake in a preheated 375 degree oven for 5 minutes. Cool completely before adding the pie filling.
Chiffon Pie Filling
- Pour the hot water into a blender and add in the gelatin. Cover tightly and blend until the gelatin is dissolved, about 20 seconds on high speed. Carefully open the blender, and add in the sliced strawberries. Blend until the strawberries are finely chopped. Transfer to a mixing bowl and chill until gelatin is partially set.
- Using a hand held mixer, beat the partially set gelatin for about 2 minutes. Return to refrigerator and chill until the mixture makes large mounds when spooned.
- Whip the whipping cream until soft peaks form, then fold this into the gelatin mixture.
- Spoon the filling into the graham cracker crust, and chill overnight or until set.
- Serve as is or with more whipped cream.
Notes
Recipe adapted from:
- Art of the Pie
- 1997; Better Homes and Gardens