Strawberry Chiffon Pie
By Rebeccah MarstersPublished on June 3, 2014
Time
1¼ hours, plus 30 minutes cooling and 3 hours chilling
Yield
Serves 8
Ingredients
CRUST
1 (5.3 ounces/150 grams) box shortbread cookies, broken into 1-inch pieces2 tablespoons sugar ¼ teaspoon salt ½ cup slivered almonds, toasted2 tablespoons unsalted butter, meltedFILLING
2 teaspoons unflavored gelatin 2 tablespoons water 12 ounces (340 grams) strawberries, hulled (2 ½ cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 ⅓ cups)¾ cup (5 ¼ ounces/149 grams) plus 2 tablespoons sugar 2 tablespoons cornstarch ¼ teaspoon salt 2 tablespoons lemon juice 2 large egg whites ⅛ teaspoon cream of tartar ½ cup heavy cream, chilledBefore You Begin
You will need about 3 pints of fresh strawberries for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process cookies, sugar, and salt in food processor until finely ground, about 1 minute. Add almonds and pulse until coarsely chopped, about 8 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer crumb mixture to pie plate. Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of plate. Bake until crust is golden brown, 18 to 20 minutes, rotating halfway through baking. Let crust cool completely on wire rack, about 30 minutes. (Crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)
- Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Process hulled whole strawberries in food processor until completely smooth, about 1 minute. Transfer to fine-mesh strainer set over medium bowl and press on solids to extract 1 cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and strawberry juice together in small saucepan.
- Bring juice mixture to simmer over medium heat, stirring constantly. Cook until slightly thickened, about 1 minute. Off heat, whisk in gelatin mixture until dissolved. Transfer to large bowl, stir in lemon juice, and let cool completely, about 30 minutes, stirring occasionally.
- Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of meringue into cooled strawberry mixture until smooth. Fold remaining meringue into strawberry mixture until only few white streaks remain.
- In now-empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into strawberry mixture until no white streaks remain. Fold in sliced strawberries. Spoon filling into crust and spread into even layer using back of spoon. Refrigerate pie for at least 3 hours or up to 24 hours. Serve.
for the crust
for the filling
Time
1¼ hours, plus 30 minutes cooling and 3 hours chillingYield
Serves 8Ingredients
CRUST
1 (5.3 ounces/150 grams) box shortbread cookies, broken into 1-inch pieces
2 tablespoons sugar
¼ teaspoon salt
½ cup slivered almonds, toasted
2 tablespoons unsalted butter, melted
FILLING
2 teaspoons unflavored gelatin
2 tablespoons water
12 ounces (340 grams) strawberries, hulled (2 ½ cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 ⅓ cups)
¾ cup (5 ¼ ounces/149 grams) plus 2 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons lemon juice
2 large egg whites
⅛ teaspoon cream of tartar
½ cup heavy cream, chilled
Ingredients
CRUST
1 (5.3 ounces/150 grams) box shortbread cookies, broken into 1-inch pieces
2 tablespoons sugar
¼ teaspoon salt
½ cup slivered almonds, toasted
2 tablespoons unsalted butter, melted
FILLING
2 teaspoons unflavored gelatin
2 tablespoons water
12 ounces (340 grams) strawberries, hulled (2 ½ cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 ⅓ cups)
¾ cup (5 ¼ ounces/149 grams) plus 2 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons lemon juice
2 large egg whites
⅛ teaspoon cream of tartar
½ cup heavy cream, chilled
Ingredients
CRUST
1 (5.3 ounces/150 grams) box shortbread cookies, broken into 1-inch pieces
2 tablespoons sugar
¼ teaspoon salt
½ cup slivered almonds, toasted
2 tablespoons unsalted butter, melted
FILLING
2 teaspoons unflavored gelatin
2 tablespoons water
12 ounces (340 grams) strawberries, hulled (2 ½ cups), plus 8 ounces (227 grams) strawberries, hulled, halved, and sliced thin (1 ⅓ cups)
¾ cup (5 ¼ ounces/149 grams) plus 2 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons lemon juice
2 large egg whites
⅛ teaspoon cream of tartar
½ cup heavy cream, chilled
Why This Recipe Works
For a pie that’s light as chiffon but actually tastes like fresh berries, we start with our own strawberry puree, which we strain for a silky-smooth texture. We thicken it with both gelatin and whipped egg whites for a firm and sliceable but not bouncy texture, and folding in whipped cream right before chilling adds welcome richness to this fruit pie. Finally, a crunchy, buttery crumb crust made from store-bought shortbread cookies is the perfect foil for the cool, creamy filling.
Before You Begin
You will need about 3 pints of fresh strawberries for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process cookies, sugar, and salt in food processor until finely ground, about 1 minute. Add almonds and pulse until coarsely chopped, about 8 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer crumb mixture to pie plate. Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of plate. Bake until crust is golden brown, 18 to 20 minutes, rotating halfway through baking. Let crust cool completely on wire rack, about 30 minutes. (Crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)
- Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Process hulled whole strawberries in food processor until completely smooth, about 1 minute. Transfer to fine-mesh strainer set over medium bowl and press on solids to extract 1 cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and strawberry juice together in small saucepan.
- Bring juice mixture to simmer over medium heat, stirring constantly. Cook until slightly thickened, about 1 minute. Off heat, whisk in gelatin mixture until dissolved. Transfer to large bowl, stir in lemon juice, and let cool completely, about 30 minutes, stirring occasionally.
- Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of meringue into cooled strawberry mixture until smooth. Fold remaining meringue into strawberry mixture until only few white streaks remain.
- In now-empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into strawberry mixture until no white streaks remain. Fold in sliced strawberries. Spoon filling into crust and spread into even layer using back of spoon. Refrigerate pie for at least 3 hours or up to 24 hours. Serve.
for the crust
for the filling
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