Strawberry Chiffon Pie

The local strawberry season here in West Michigan is way too short.  That is why I try to use the local berries as often as possible.  I am fortunate to live near many local orchards and farms.  And I mustn’t forget the local Farmers Markets that are here with all their wonderful produce.


I think you can call this a vintage pie since the Chiffon Pie showed up in the 1920s.  It was called a soufflé or gelatin pie then.  There is a Coffee Soufflé pie in the 1922 Good Housekeeping’s Book of Menus, Recipes and Household Discoveries.  The ingredients include gelatin, cream and eggs.  Source.

This may not qualify as a true Chiffon Pie because recipe does not contain uncooked beaten egg whites. Typically, chiffon pie is a light, airy pie made with gelatin, and includes beaten egg whites. I don’t care to use uncooked eggs in my recipes.  Even without the beaten egg whites, you still have a cool, creamy, light and delicious strawberry pie.  It is also pretty with its pink color. I make this a couple of times during the local strawberry season and it always sets up beautifully.

Strawberry Chiffon Pie

  • Servings: 6
  • Difficulty: easy
  • Print

1 1/2 cups whipping cream
1 cup sugar
1/4 teaspoon salt
1 pouch Knox unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
1 1/2 cups strawberries, crushed
9-inch deep dish pie crust, baked

In a chilled large mixing bowl, beat the whipping cream, sugar, and salt with an electric mixer until stiff peaks form.  Set aside.

In a large bowl sprinkle 1 pouch Knox unflavored gelatin over 1/4 cup cold water.  Let stand for one minute.  Add 1/4 cup boiling water, stirring constantly until granules are completely dissolved.

Stir the crushed strawberries into the gelatin mixture until thoroughly combined.  Fold the whipped cream into strawberry mixture.

Spoon filling into the cooled prepared pie crust.  Refrigerate at least 4 hours or overnight.  Store any leftovers in refrigerator.

Garnish with additional whipped cream and strawberries if desired.  

1.  If the crushed strawberries are really juicy, strain them before combining with the gelatin mixture.
2.  This makes a very full filling.
3.  Inspired by recipe found in the 1960 edition of Better Homes & Gardens Dessert Cook Book, page 87.





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