Aunt Barb’s Strawberry Chiffon Pie–Gluten Free Option

Jump to recipe

Aunt Barb was not my actual 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 this 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 and sometimes makes a mini pie with it.  I poured the extra filling into two ramekins and they made a perfect gluten-free dessert.

Aunt Barb’s Strawberry Chiffon Pie–Gluten Free Option
  • 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
  1. Soften gelatin in cold water. Cook the egg yolks, slightly beaten, ½ c 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.
  2. Fill baked pie shell with mixture and chill. Just before serving spread a thin layer of whipped cream over the pie and top with a strawberry garnish!
  3. Store in the refrigerator.
  4. As noted above, the custard filling may be poured into individual ramekins for a crust- and gluten-free option.
The Fountain Avenue Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *