Strawberry Chiffon Pie Recipes

STRAWBERRY CHIFFON PIE

Steps:

• 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.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

STRAWBERRY CHIFFON PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime zest and juice.
• Add whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
• Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator.

STRAWBERRY CHIFFON PIE

Steps:

• Heat oven to 375 degrees. Crush graham crackers in a food processor.
• Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
• 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.
• Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
• Beat egg yolks slightly. Combine with 1/2 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.
• Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
• Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
• Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.

STRAWBERRY CHIFFON PIE

Steps:

• Combine 1 quart strawberries and 1/2 cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
• In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar. Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
• Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat. Gradually whisk in the remaining puree; whisk in the lemon juice.
• In a small bowl, whisk the crème fraîche until soft peaks form; whisk into the puree mixture. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix). Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
• Thinly slice the remaining pint strawberries. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours. Serve the pie, cut into wedges and garnished with sliced strawberries.
• Almond Shortbread Crust
• Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
• Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

STRAWBERRY CHIFFON PIE

Steps:

• In a large bowl stir boiling water into dry gelatin mix for 2 minutes until completely dissolved.
• Add 1 cup ice cubes and cold water. Stir until ice is completely melted.
• Stir in lime peel and juice.
• Add whipped topping and stir with a wire wisk until well blended.
• Stir in chopped strawberries.
• Refrigerate mixture for 1 hour.
• Spoon into crust.
• Refrigerate 4 hours or overnight.
• ENJOY!

STRAWBERRY CHIFFON PIE

Steps:

• Wash berries.
• Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
• Soften gelatin in cold water for five minutes, then dissolve in boiling water.
• Combine with crushed berries, lemon juice and salt.
• Cool; when it begins to thicken, fold in whipped cream and egg whites.
• Fill the crust and chill.
• Garnish with whipped cream and whole berries.