Strawberry Chiffon Pie
User Reviews
3.8
12 reviews
Good
Strawberry Chiffon Pie
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Light and fluffy strawberry filling inside of a crisp graham cracker crust and topped with whipped cream. Time-tested family recipe from Kelly Jaggers.
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Ingredients
Crust Ingredients
- 1 1/3 cups Graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted and cooled
Filling Ingredients
- 1/4 cup water
- 1 tablespoon powdered gelatin (if keeping kosher or vegetarian use kosher or vegan gelatin)
- 1 pint fresh strawberries, washed and hulled
- 5 eggs, separated
- 1/2 cup sugar, divided
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- Pinch cream of tartar
Topping Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- additional strawberries, for garnish if desired
You will also need
- mixing bowls, 9 inch pie pan, blender or food processor, fine mesh strainer
- heat proof bowl and saucepan or double boiler, whisk, stand or hand mixer
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Instructions
- Begin by making the crust. Heat the oven to 350°F. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter.
- Mix until the graham cracker crumbs are evenly coated in butter.
- Press the crumbs firmly into a 9-inch pie pan. Bake the crust for 10-12 minutes, or until the crust is golden brown and firm when gently pressed in the center. Cool completely to room temperature before adding the filling.
- Next, prepare the filling. In a small bowl combine the water and powdered gelatin. Allow to stand until completely bloomed, about 10 minutes. Set aside.
- Place the strawberries in the work bowl of a blender or food processor. Blend on high speed until the strawberries are thoroughly pureed, about 1 minute. Pour the puree through a fine mesh strainer to remove any seeds. Measure out 1 ½ cups of the puree. Reserve any additional puree for mixing into smoothies, or pouring over ice cream.
- In a heat proof bowl, or the work bowl of a double boiler, combine the strawberry puree, egg yolks, ¼ cup of the sugar, and the vanilla. Whisk to combine then place over a pan of simmering water. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon thickly and reaches a temperature of 160°F, about 8-10 minutes.
- Remove the bowl from the heat and add the bloomed gelatin. Whisk until the gelatin is completely melted, about 1 minute. Chill in an ice bath for 3-5 minutes, stirring constantly, until it thickens slightly and is no warmer than room temperature. Set aside.
- In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the egg whites, kosher salt, and cream of tartar. Whip on medium speed until the white are frothy, about 1 minute. Increase the speed to medium high and gradually add the remaining ¼ cup of sugar. Continue to beat until the egg whites form medium peaks, about 1-2 minutes.
- Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg white remains.
- Pour the mixture gently into the prepared crust and chill until firm, about 4 hours.
- Once chilled prepare the whipped cream topping. In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Whip on medium speed until the cream begins to thicken, about 1 minute, then increase the speed to medium high until the cream is fluffy and holds medium to firm peaks, about 1-2 minutes more. Spread the whipped cream over the pie, and decorate with slices of fresh strawberry if desired.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
158mg
(53%)
Sodium
219mg
(9%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
770IU
(15%)
Vitamin C
35mg
(39%)
Calcium
57mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 158mg | 53% |
| Sodium | 219mg | 9% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 35mg | 39% |
| Calcium | 57mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
12 reviews
Good
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