Strawberry Chiffon Pie

April 27, 2015 by alex

Strawberry Chiffon Pie

This pie has a very light and airy filling which has a very subtle strawberry flavor. Most of the strawberry flavor comes from the chopped strawberries that are folding into the filling. Overall, the pie is not very sweet and has a balanced taste between the filling and the pie dough.

1 prebaked pie shell

Directions for the Dough and Baking:

  1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
  2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
  3. Dock the dough with a fork.
  4. Chill in the fridge for 10 minutes.
  5. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
  6. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
  7. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color. This whole process takes about 10 minutes.
  8. Cool the pie shell until ready to use.


The Filling:                                  Yield: filling for one 9 inch pie

10.5 oz frozen strawberries
1.5 oz granulated sugar
Pinch of salt
0.125 oz cornstarch
0.5 oz water
0.125 oz sheet gelatin
0.125 oz lemon juice


  1. Place the sugar, salt, and 2/3 of the strawberries in a pot and bring to a boil. Chop the remaining strawberries and set aside.
  2. Make a slurry with the cornstarch and the water.
  3. Bloom the gelatin in cold water and then ring out when the gelatin is soft and pliable.
  4. Whisk the slurry into the strawberry mixture when it starts to boil.
  5. Bring to a second boil and cook for two minutes until thick.
  6. Remove from the heat and add the lemon juice and the gelatin.
  7. Fold in the chopped strawberries.
  8. Cool to at least 80F and then fold in the chiffon.


The Chiffon:

2.5 oz pasteurized egg whites
2 oz granulated sugar


  1. Wipe the inside of a metal mixing bowl and the whisk with lemon juice.
  2. Whip the egg whites to soft peak in a stand mixer.
  3. Slowly add the sugar to the egg whites.
  4. Fold into the strawberry filling.
  5. Evenly spread into the prebaked pie shell.
  6. Store in the fridge until ready to serve.


Chantilly Cream:                          Yield: 17.25 oz

16 oz heavy cream
1 oz powdered sugar
0.25 oz vanilla extract


  1. Whip all of the ingredients in a stand mixer until medium-stiff peak.
  2. Set on ice until ready to use.
  3. Decorate the pie.

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