Strawberry Chiffon Pie

Total Time

Prep: 25 min. + chilling


8 servings

Updated: Oct. 24, 2022
This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.


  • 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 (9 inches) or chocolate crumb crust (9 inches)
  • 4 large fresh strawberries, halved


  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.

Nutrition Facts

1 piece: 226 calories, 7g fat (5g saturated fat), 12mg cholesterol, 145mg sodium, 35g carbohydrate, 2g fiber), 4g protein.