Aunt Barb’s Strawberry Chiffon Pie
Yield: 8 servings (easy to make more or less)
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.


  • 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 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.)
  2. 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!
  3. Store in the refrigerator.
  4. 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.

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