Fruit Chiffon Pie

4.5
(8)

This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.

3
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 40 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

For the Fresh Strawberry Filling:

  • 1 (.25 ounce) package unflavored gelatin

  • ½ cup cold water

  • cup white sugar

  • 1 cup mashed strawberries

For the Swiss Meringue:

  • 3 egg whites

  • ¼ teaspoon cream of tartar

  • cup white sugar

  • ½ cup heavy whipping cream

  • 1 (9 inch) pie crust, baked

Directions

  1. Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.

  2. Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.

  3. Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.

  4. Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.

  5. The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

Editor's Note:

If the fruit filling mixture gets too cold, you won't be able to fold it into the meringue or add the whipped cream. Simply reheat the fruit mixture just until the gelatin melts, and then fold in the meringue.

Nutrition Facts (per serving)

248 Calories
11g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 248
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 131mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 3g 7%
Vitamin C 17mg 19%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.