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Strawberry Chiffon Pie

 Strawberry Chiffon Pie
This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.
8 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
  • 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.
  • Fold in whipped topping; spoon into crust. Cover and refrigerate for

2 of 2

Strawberry Chiffon Pie (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.