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Strawberry Chiffon Pie Recipe

Strawberry Chiffon Pie Recipe

This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.
TOTAL TIME: Prep: 25 min. + chilling YIELD:8 servings

Ingredients

  • 2-1/2 cups sliced fresh strawberries
  • 1 envelope unflavored gelatin
  • 2 tablespoons lemonade concentrate
  • 1/4 cup sugar
  • 3 egg whites, lightly beaten
  • 1 tablespoon orange juice
  • 1-1/2 cups reduced-fat whipped topping
  • 1 reduced-fat graham cracker crust (8 inches) or chocolate crumb crust
  • 4 large fresh strawberries, halved

Directions

  • 1. Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.
  • 2. Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally.
  • 3. Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries. Yield: 8 servings.

Nutritional Facts

One piece (calculated with Graham Cracker Crust) equals 226 calories, 7 g fat (5 g saturated fat), 12 mg cholesterol, 145 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.