Strawberry Chiffon Pie

Strawberry Chiffon Pie

Whipping cream creates fluffiness in this cool summer-fresh strawberry pie. if you're counting calories, try the low-fat recipe.

Recipe from Better Homes and Gardens
SERVINGS
8
YIELD
8 slices
PREP TIME
40 mins

Strawberry Chiffon Pie

Whipping cream creates fluffiness in this cool summer-fresh strawberry pie. if you're counting calories, try the low-fat recipe.

Strawberry Chiffon Pie
SERVINGS
8
YIELD
8 slices
PREP TIME
40 mins
Ingredients
  • 1   recipe Baked Pastry Shell (see recipe below)
  • 1   envelope unflavored gelatin
  • 3/4  cup sugar
  • 1/3  cup water
  • 3   egg yolks, beaten
  • 3   tablespoons lemon juice
  •  Dash salt
  • 2 1/2  cups fresh strawberries, crushed (about 1-1/2 cups after crushing)
  • 3/4  cup whipping cream
  •  Halved fresh strawberries (optional)
Baked Pastry Shell
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons cold water

Related Video
How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Directions
1. 
Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.
2. 
In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.
3. 
Makes 8 slices.
Baked Pastry Shell
1. 
Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.
2. 
In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.
3. 
Makes 8 slices.

Variation

  • Reduced-Fat Strawberry Chiffon Pie:

    Omit the whipping cream. In a large bowl combine 2 tablespoons dried egg whites and 6 tablespoons lukewarm water. Stir 2 minutes or until completely dissolved. With an electric mixer, beat on medium speed until stiff peaks form. Fold into chilled strawberry mixture.

    Per slice: 254 cal., 10 g total fat (3 g sat. fat), 77 mg chol., 115 mg sodium; 36 g carbo., 1 g fiber, 5 g pro.

    Daily Values: 2% vit. A, 48% vit. C, 2% calcium, 7% iron

    Exchanges: 1 Starch, 1 1/2Other Carbo., 2 Fat

nutrition information

Per Serving: cal. (kcal) 326, Fat, total (g) 19, chol. (mg) 108, sat. fat (g) 8, carb. (g) 37, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 20, pro. (g) 4, vit. A (IU) 437, vit. C (mg) 29, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 105, Potassium (mg) 119, calcium (mg) 30, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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