Strawberry Chiffon Pie

From Cook's Country | August/September 2014

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… read more

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.

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Serves 8

You will need about 3 pints of fresh strawberries for this recipe.

Ingredients

Detail sfs strawberry chiffon pie v2 10
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