strawberry chiffon pie
_ Ingredients
Crust Ingredients
0.25 cup unsalted butter ( melted and cooled )
0.25 cup sugar
1 1/3 cups graham cracker crumbs
Filling Ingredients
1 tbsp powdered gelatin
5 eggs, separated
0.25 cup water
0.5 cup sugar, divided
1 tsp vanilla
Pinch cream of tartar
0.25 tsp kosher salt
1 pint fresh strawberries (washed and hulled)
Topping Ingredients
2 tbsp powdered sugar
1/2 tsp vanilla
1 cup heavy whipping cream
(additional strawberries)
You will also need
mixing bowls, 9 inch pie pan, blender or food processor, fine mesh
strainer, heat proof bowl and saucepan or double boiler, whisk, stand
or hand mixer
_ Instructions
Begin by making the crust. Heat the oven to 350°F. In a medium bowl
combine the graham cracker crumbs, sugar, and melted butter.
Mix until the graham cracker crumbs are evenly coated in butter.
Press the crumbs firmly into a 9-inch pie pan. Bake the crust for 10-12 minutes,
or until the crust is golden brown and firm when gently pressed in the center.
Cool completely to room temperature before adding the filling.
Next, prepare the filling. In a small bowl combine the water and powdered
gelatin. Allow to stand until completely bloomed, about 10 minutes. Set aside.
Place the strawberries in the work bowl of a blender or food processor. Blend on
high speed until the strawberries are thoroughly pureed, about 1 minute. Pour the
puree through a fine mesh strainer to remove any seeds. Measure out 1 ½ cups
of the puree. Reserve any additional puree for mixing into smoothies, or pouring
over ice cream.
In a heat proof bowl, or the work bowl of a double boiler, combine the
strawberry puree, egg yolks, ¼ cup of the sugar, and the vanilla. Whisk to
combine then place over a pan of simmering water. Cook the mixture, whisking
constantly, until it thickens enough to coat the back of a spoon thickly and
reaches a temperature of 160°F, about 8-10 minutes.
Remove the bowl from the heat and add the bloomed gelatin. Whisk until the
gelatin is completely melted, about 1 minute. Chill in an ice bath for 3-5 minutes,
stirring constantly, until it thickens slightly and is no warmer than room
temperature. Set aside.
In the work bowl of a stand mixer fitted with the whip attachment, or in a large
bowl with a hand mixer, add the egg whites, kosher salt, and cream of tartar.
Whip on medium speed until the white are frothy, about 1 minute. Increase the
speed to medium high and gradually add the remaining ¼ cup of sugar. Continue
to beat until the egg whites form medium peaks, about 1-2 minutes.
Working in thirds, fold the egg whites into the strawberry mixture, making sure
no large streaks of egg white remains.
Pour the mixture gently into the prepared crust and chill until firm, about 4
hours.
Once chilled prepare the whipped cream topping. In the work bowl of a stand
mixer, or in a large bowl with a hand mixer, add the cream, powdered sugar, and
vanilla. Whip on medium speed until the cream begins to thicken, about 1
minute, then increase the speed to medium high until the cream is fluffy and
holds medium to firm peaks, about 1-2 minutes more. Spread the whipped cream
over the pie, and decorate with slices of fresh strawberry if desired.
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