This recipe, which was a childhood favorite of mine, was given to me by my grandmother.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ½ cup cold water
- ⅔ cup white sugar
- 1 cup mashed strawberries
- 3 egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup white sugar
- ½ cup heavy whipping cream
- 1 (9 inch) pie crust, baked
Instructions
- Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
- Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
- Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
- The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.
- If the fruit filling mixture gets too cold, you won’t be able to fold it into the meringue or add the whipped cream. Simply reheat the fruit mixture just until the gelatin melts, and then fold in the meringue.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 131 mg |
| Sugars | 27 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
To much sugar, tastes more like cotton candy than strawberry.
This pie was perfect for the almost too ripe strawberries I had in my fridge. I hadn’t ever made a chiffon anything and worried about cooking the meringue too much as I did not have a thermometer. The fruit never did “mound” so I worried it would not set up right but I was wrong. This pie was light and airy and delicious. My only suggestion would be to not use a sweet crust as the filling was sweet enough and my whole family said the regular pie crust suited the filling and that a graham or other crumb crust would not. have been as good.
Delicious and worth the extra steps for such a light and creamy pie that I made with raspberries. So tasty and pretty served with whipped cream and a drizzle of raspberry sauce. Thanks for sharing!
Yum and beautiful with a mint leave garnish, the cooking of meringue was tricky but found heating over boiling water to point of just beyond touching temperature done quickly and without a candy thermometer worked best.
I have been looking for a recipe just like my Mom used to make … for 41 years, and yesterday I found it! This brings back special memories and is a perfect summer dessert, light and tasty! Made it today and was not disappointed at all! I am SO excited to have finally found it!
Very good
Pie is exceptionally light and fluffy–tastes great!