Strawberry Chiffon Pie Recipe

5 1 5
Strawberry Chiffon Pie Recipe
Strawberry Chiffon Pie Recipe photo by Taste of Home
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Strawberry Chiffon Pie Recipe

Read Reviews
5 1 5
Publisher Photo
This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

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 hours or until set. Just before serving, garnish with halved strawberries. Yield: 8 servings.
Originally published as Strawberry Chiffon Pie in Light & Tasty February/March 2001, p19

Nutritional Facts

1 piece: 226 calories, 7g fat (5g saturated fat), 12mg cholesterol, 145mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

  • 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
  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.
Originally published as Strawberry Chiffon Pie in Light & Tasty February/March 2001, p19

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[email protected] User ID: 5407286 204054
Reviewed Dec. 30, 2010

"good; lots of trouble to make, though"

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