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Strawberry Chiffon Pie

Light and fluffy strawberry filling inside of a crisp graham cracker crust and topped with whipped cream. Time-tested family recipe from Kelly Jaggers.

Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 8 servings
Calories: 356 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Begin by making the crust. Heat the oven to 350°F. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter.
  2. Mix until the graham cracker crumbs are evenly coated in butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg white remains.
  10. Pour the mixture gently into the prepared crust and chill until firm, about 4 hours.
  11. 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

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

% 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.