Strawberry Chiffon Pie

By Sara Bonisteel

Strawberry Chiffon Pie
The New York Times; Sara Bonisteel/The New York Times
Total Time
45 minutes, plus 8 hours’ chilling
Rating
4(109)
Notes
Read community notes

This airy retro icebox dessert first appeared in “Fruit Pies: Delightful Confections Starring Fresh Fruit,” a booklet published by The New York Times Food News department in 1952, and it’s an excellent way to make use of summer’s strawberry bounty. Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.

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Ingredients

Yield:8 servings

    For the Crust

    • 18graham crackers (2 cups/283 grams crushed)
    • ⅓cup/5½ tablespoons/80 grams unsalted butter
    • ¼cup/50 grams sugar

    For the Filling

    • 1envelope/¼ ounce/7 grams unflavored gelatin
    • 1cup/8 ounces/230 grams strawberries, more for garnish if desired
    • 3large eggs, separated
    • ¾cup/150 grams sugar
    • ½teaspoon/3 grams salt
    • 1tablespoon/15 milliliters lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

343 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Make the Crust

    1. Step 1

      Heat oven to 375 degrees. Crush graham crackers in a food processor.

    2. Step 2

      Cream butter in a mixer and blend in crushed graham crackers and ¼ cup (50 grams) of sugar.

    3. Step 3

      Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.

  2. Make the Filling

    1. Step 4

      Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.

    2. Step 5

      Beat egg yolks slightly. Combine with ½ cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.

    3. Step 6

      Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.

    4. Step 7

      Beat egg whites until they hold soft peaks. Gradually add remaining ¼ cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.

    5. Step 8

      Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.

Ratings

4 out of 5
109 user ratings
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Cooking Notes

Cathy S

Delicious light summer pie. Use 11 full graham crackers and 1 1/2 strawberries.

cheryljaye

This was really good; the crust was excellent. Great retro recipe!

Cathy S

Delicious light summer pie. Used 11 full-sized graham crackers and 1 1/2 c puréed strawberries. Puréed with immersion blender.

Lucretia M.

I agree that using egg whites is not safe with this recipe. I hope NYT Cooking will make adjustments. Check USDA recommendations.

jilbers

Was concerned about the double boiler, no need, watched and stirred carefully until desired result. When folding in the egg whites was afraid to spend too much time, did have some small pieces/streaks present. I was very happy to see that it set up nicely was very light and airy. Wanted more strawberry flavor. Had decorated with strawberry halves but would do more of a drizzle next time of mashed berries. Was a real 4th of July picnic hit!

Ms D

Followed recipe to a T, but it separated and was unappealing, sadly. Also, several family members wouldn't eat it because of the uncooked egg whites. So, a Mother's Day disaster for me.

Te

Made this using regular yogurt instead of adding eggs. I used 1 sml box of instant strawberry gelatin, 1 strawberry yogurt, 1 small tub of cool whip. 1/2 Turn into graham cracker crust, refrigerate & serve. Not too sweet but delicious! NOTE: making your favorite crust From scratch...graham cracker, vanilla wafers, or vanilla. If making your own crust be sure to melt butter till brown, while constantly stirring being careful to not burn

Diane

What about the use of raw egg whites in this day of food safety and e.coli scares? I found that using pasteurized eggs is usually a flop for beating the egg whites.. they don't whip well.

Cathy S

Delicious light summer pie. Use 11 full graham crackers and 1 1/2 strawberries.

Cathy S

Delicious light summer pie. Used 11 full-sized graham crackers and 1 1/2 c puréed strawberries. Puréed with immersion blender.

cheryljaye

This was really good; the crust was excellent. Great retro recipe!

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