This retro dessert boasts a flavorful custard base that is lightened with egg whites and is the ideal way to make use of summer’s strawberry bounty.
Aunt Barb was not technically my aunt; she was my neighbor growing up. She was a special lady and I was thrilled to get this recipe from her granddaughter and my childhood friend, Liza.
Until now, I had never made a strawberry chiffon pie. One bite and you will understand why it is their family favorite–and now a favorite in my family too.
Liza mentioned that she typically ends up with a little extra filling, which she’ll use to make a mini pie. I poured the extra filling into two ramekins and they made a perfect gluten-free dessert.
Whipping the egg whites into soft peaks creates a meringue, and when folded into the fruit custard, produces the signature lightness of a chiffon pie. It’s really an easy process (sort of fun too!). Details and helpful tips can be found at How to Beat Egg Whites.
While Aunt Barb always made the pie with a traditional pie crust, a graham cracker crust would be delicious as well.
- 1 baked pie crust
- 1 envelope Knox gelatin
- ¼ cup cold water
- ¾ cup sugar, divided
- 4 eggs, separated
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 cup strawberry juice and pulp (mash or blend in the blender)
- Drop red food coloring
- whipped cream
- extra strawberries, sliced
-
Soften gelatin in cold water. Cook the egg yolks, slightly beaten, ½ cup sugar, lemon juice, and salt in the top of double boiler until of custard consistency. Add softened gelatin to the hot mixture and stir until dissolved; then add strawberries and a drop of red food color. Cool. When the mixture begins to thicken, fold in egg whites which have been beaten to soft peaks and to which the other ¼ cup sugar has been added. (Click here for details on how to beat egg whites.)
-
Fill baked pie shell with mixture and chill for at least 4 hours. Just before serving spread a layer of whipped cream over the pie and top with a strawberry garnish!
-
Store in the refrigerator.
-
As noted above, the custard filling may be poured into individual ramekins for a crust-free and gluten-free option.
Need a gluten-free crust option? While the crust-free variation is delicious, I have use Wholly’s gluten-free pie crusts with excellent results.
