Strawberry Chiffon Pie

Retro chiffon pie comes back in style with fresh strawberry flavor in the traditional fluffy whipped cream filling we love in this easy recipe that's perfect for summer.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 287 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons lemon juice
• 1 (9 inch) prepared graham cracker crust
• 1 (.25 ounce) envelope unflavored gelatin
• 2 egg whites, room temperature
• 1 cup minced fresh strawberries
• 0.5 teaspoon almond extract
• 0.5 cup white sugar
• 0.25 cup white sugar
• 0.5 cup hot water
• 0.25 teaspoon cream of tartar
• 0.25 cup cold water
• 0.5 cup whipping cream, chilled

Recipe Instructions

Step 1

Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.

Step 2

Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.

Step 3

Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.

Step 4

Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.

Step 5

Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.