Strawberry Chiffon Pie
Could we pack this dessert with strawberry flavor and still keep its signature light-as-air texture?
Why This Recipe Works
For a pie that’s light as chiffon but actually tastes like fresh berries, we start with our own strawberry puree, which we strain for a silky-smooth texture. We thicken it with both gelatin and whipped egg whites for a firm and sliceable but not bouncy texture, and folding in whipped cream right before chilling adds welcome richness to this fruit pie. Finally, a crunchy, buttery crumb crust made from store-bought shortbread cookies is the perfect foil for the cool, creamy filling.
© 2018 America's Test Kitchen. All rights reserved.