Strawberry Chiffon Pie
Light and airy pie with a strawberries-and-cream vibe.
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 from PastrySampler.com/blog.