Aunt Barb’s Strawberry Chiffon Pie–Gluten Free Option

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
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  1. 1 baked pie crust
  2. 1 envelope Knox gelatin
  3. ¼ cup cold water
  4. ¾ cup sugar, divided
  5. 4 eggs, separated
  6. ½ teaspoon salt
  7. 1 tablespoon lemon juice
  8. 1 cup strawberry juice and pulp (mash or blend in the blender)
  9. Drop red food coloring
  1. whipped cream
  2. 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

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