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Fresh Strawberry Chiffon Pie

A delightfully smooth, rich yet light-as-a-feather pie perfect for hot summer days!
Course: Dessert
Cuisine: American
Servings: 8 people


  • 1 9" pie crust, baked and cooled
  • 2/3 Cup granulated sugar
  • 1 Tbs. (envelope) unflavored gelatin (I use Knox)
  • 1 Cup fresh strawberries, crushed
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/3 Cup granulated sugar
  • 1/2 Cup whipping cream
  • 3/4 Cup whipping cream for garnish
  • 8 whole fresh strawberries for garnish


  • Mix sugar, gelatin and crushed strawberries in sauce pan. Cook to a rolling boil, stirring constantly.
  • Place pan in ice water bath.
  • Cool til mixture mounds slightly when dropped from a spoon. It will be the same consistency as raw egg whites.
  • Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar, beating until glossy and stiff.
  • Whip the cream until stiff. It will hold a firm shape when the beaters are drawn through it.
  • Fold egg white meringue in batches into the strawberry mixture. Repeat with whipped cream.
  • Pile into pie crust, mounding in the center.
  • Garnish with additional whipped cream and fresh strawberries.