Strawberry Chiffon Pie

Name: Strawberry Chiffon Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 1 ½ cups fresh strawberries, pureed; 1 cup granulated sugar; ¼ cup lemon juice; 2 tablespoons unflavored gelatin; ½ cup water; 3 large egg whites; 1 cup heavy cream, whipped

Highlighted under: Sweet Treats

I absolutely adore making Strawberry Chiffon Pie, especially when fresh strawberries are in season. This dessert combines a light and airy chiffon with the vibrant flavors of strawberries, resulting in a refreshing treat that's perfect for warm days. The silky texture, coupled with the sweetness of ripe strawberries and a crumbly crust, makes this pie irresistible. Each slice offers a delightful balance of creaminess and fruitiness, making it a showstopper at any gathering. I can't wait for you to experience this delicious pie that captures the essence of summer!

Created by

Lara

Last updated on 2026-02-04T17:45:28.485Z

When I first tried making Strawberry Chiffon Pie, I was amazed at how simple the process was yet how impressive the result turned out to be! The chiffon technique, which incorporates whipped egg whites into the mixture, creates that airy texture that melts in your mouth. By gently folding in the strawberries, you retain their vibrant flavor and gorgeous color.

One crucial tip I learned along the way is to use the freshest strawberries you can find. Not only does this enhance the flavor, but it also adds a lovely brightness to the pie. Trust me; the difference is worth it!

Why You Will Love This Recipe
Lush strawberry flavor that brightens your day
Light and airy texture perfect for warm weather
Simple yet elegant dessert to impress your guests

Perfecting the Crust

The graham cracker crust is a delightful base for the Strawberry Chiffon Pie. To enhance its flavor and ground texture, consider adding a pinch of salt or even a sprinkle of cinnamon to the crust mixture. This will complement the sweetness of the strawberries beautifully. Press the mixture firmly into the pie pan, ensuring an even layer for a sturdy foundation that won't crumble when sliced.

After baking for 10 minutes, allow the crust to cool completely. This step is crucial, as a warm crust can cause the filling to become runny. You can test for doneness by looking for a lightly golden edge and a fragrant aroma. Once cooled, the crust should be firm to the touch.

Crafting the Filling

Using fresh strawberries is vital for this filling, as their natural sweetness and vibrant flavor shine through. If strawberries are out of season, you can substitute with frozen strawberries, but be sure to thaw and drain excess moisture first. When pureeing, aim for a smooth consistency to allow the gelatin to mix well without lumps.

It's important to let the gelatin mixture cool slightly before incorporating it into the egg whites. If it's too hot, it can deflate the whipped egg whites, which are key for the airy texture of the chiffon. Ensure the mixture is just warm to the touch, around body temperature, for optimal results when folding.

Chilling and Serving Tips

Allowing the pie to set in the refrigerator for at least 4 hours is critical for achieving the right texture. This chilling time helps the gelatin firm up properly, giving the chiffon a stable but light structure. If you're short on time, you can chill it in the freezer for about 1 to 2 hours, but monitor closely to prevent freezing.

For a lovely presentation, consider garnishing each slice with a dollop of whipped cream and fresh strawberry slices. This not only enhances visual appeal but adds extra creaminess to each bite. If you want to elevate the flavor even further, a drizzle of balsamic reduction over the berries can provide a delightful contrast.

Ingredients

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

Filling

1 ½ cups fresh strawberries, pureed
1 cup granulated sugar
¼ cup lemon juice
2 tablespoons unflavored gelatin
½ cup water
3 large egg whites
1 cup heavy cream, whipped

Instructions

Prepare the crust

Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture into a 9-inch pie pan. Bake for 10 minutes, then let cool completely.

Make the filling

In a small pot, combine the pureed strawberries, sugar, lemon juice, and gelatin. Heat over low heat until the gelatin dissolves completely. Remove from heat and allow it to cool slightly.

Whip egg whites

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the cooled strawberry mixture.

Combine with whipped cream

Carefully fold in the whipped cream into the strawberry-egg white mixture until fully incorporated. Pour the filling into the cooled crust and smooth out the top.

Chill and serve

Refrigerate the pie for at least 4 hours, or until set. Serve chilled, garnished with additional strawberries if desired.

Pro Tips

For a richer flavor, you can add a tablespoon of vanilla extract to the filling. Additionally, make sure to avoid overmixing the whipped cream with the filling to maintain that light texture.

Ingredient Considerations

The choice of lemon juice in this pie is essential, as it brightens the overall flavor profile and balances sweetness. Freshly squeezed lemon juice is preferred due to its vibrant flavor compared to bottled varieties. If you're looking to reduce acidity, you could use a milder vinegar, such as apple cider vinegar, but this will change the overall taste.

For a dairy-free version, replace the heavy cream with coconut cream or a non-dairy whipped topping. Keep in mind that coconut cream will impart a slight coconut flavor to the pie, which can be a delightful addition when paired with strawberries.

Troubleshooting Tips

If your chiffon pie doesn't set properly, it could be due to the gelatin not being dissolved completely or added to a mixture that was too hot. Ensure that you mix the gelatin with lukewarm water until it's fully dissolved before incorporating. Additionally, if the egg whites aren't whipped to stiff peaks, the pie will lack the airy quality that makes it light.

Another common issue is the crust becoming too soft once filled. If you find this happens often, consider pre-baking the crust a little longer, ensuring it achieves a crispier texture, or use a combination of crushed nuts and graham crackers for added stability.

Scaling the Recipe

This Strawberry Chiffon Pie recipe can easily be scaled up for larger gatherings. If making a double batch, you can use a 12-inch pie pan for a larger pie or create two 9-inch pies for equal sharing. Just be mindful of the chilling time, as larger or multiple pies may require additional time to set completely in the fridge.

If you prefer smaller servings, consider making mini pies using tartlet pans. Follow the crust and filling instructions, but reduce the baking and chilling times accordingly, as mini pies typically set faster than a full-sized pie.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor, but you can use frozen strawberries if necessary. Just ensure they are properly thawed and drained.

→ How long can I store the pie?

The pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent it from absorbing odors.

→ Can I substitute the gelatin?

You can use agar-agar as a vegetarian substitute for gelatin, but make sure to follow package instructions for proper usage.

→ Is this recipe suitable for special dietary needs?

This recipe contains gluten (from the graham crackers) and eggs. You may need to adjust the ingredients for gluten-free or vegan needs.