Strawberry Chiffon Pie

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A strawberry chiffon pie.I bought an old Better Homes & Gardens pamphlet titled "Bedazzling Desserts". I liked it because it had a lot of old recipes from the 70's and 80's, from the look of them, which I am not used to making.


This pie requires you either have a graham cracker crust or pre-bake the pie crust. It also is a multiple-step process that can take up most of the afternoon (including a lengthy cooling-off period). It was very much worth it.


Ingredients for strawberry chiffon pie.


  1. Prepare a pie crust and put on pie weights. Stick in a preheated oven at 450F for 10 to 12 minutes or until golden. Recipe called for 'pastry shell' but I just used a regular pie crust instead.
  2. Rolling out the crust for a strawberry chiffon pie.

  3. Set aside some strawberries for garnish. In a large bowl or in food processor crush so as to have 1 1/4 cups of crushed strawberries. Stir in 1/4 cup sugar and the lemon juice; let stand for 30 minutes.
  4. Blending strawberries for the pie.
    A strawberry mixture for strawberry chiffon pie.
  5. In a saucepan, now stir together the 1/4 cup sugar and gelatin. Stir in 3/4 cup water, then heat on medium. Heat and stir till sugar and gelatin dissolve.
  6. Adding gelatin to a mixing bowl.
  7. Cool above mix. It seemed to take about 15 minutes to cool sufficiently. Once cooled, stir it into the strawberry mixture.
  8. Chill to the consistency of corn syrup which is a bit thicker than maple syrup and a bit less dense than molasses. Stir this occasionally. This seemed to take about 30 to 45 minutes. When it reaches this thickness, remove from refrigerator. It will continue setting.
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  10. Beat egg whites till soft peaks form, and gradually add the 1/4 sugar, beating till stiff peaks form. When the gelatin mix is the consistency of unbeaten egg white, fold in the stiffly beaten egg whites.
  11. Mixing eggs for strawberry chiffon pie.
    Strawberry chiffon mixture in a bowl.
  12. Beat the whipping cream to soft peaks.
  13. Using an immersion blender to mix whipping cream.
  14. Fold whipped cream into strawberry mixture. Chill till mixture mounds when spooned. Chill in refrigerator till firm. This seemed to take overnight but probably only a couple of hours.
  15. A bowl of strawberry chiffon mixture.

  16. Pile mixture into the baked pie crust.
  17. A bowl of strawberry chiffon mixture.
  18. Garnish with fresh strawberries.

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June 13, 20200 found this helpful

Looks delicious and refreshing. My only issue is that no one here is willing to eat raw eggs we'll have to look for some kind of substitute. Someone suggested Miracle Whip, Caesar salad dressing or pureed pomegranate.

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Gold Answer Medal for All Time! 617 Answers
June 14, 20200 found this helpful

but the egg does cook though...

so an excellent egg substitute is aquafaba. It is AMAZING. It is in fact 100% what I use for a meringue type pie. More info here

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