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Fruit Chiffon Pie

SUBMITTED BY: Cindy B.

"This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted pineapple, raspberries, or any frozen berries."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (9 inch) pie crust, baked
  • 2/3 cup white sugar
  • 1 (.25 ounce) package unflavored gelatin
  • 1 cup mashed strawberries
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white sugar
  • 1/2 cup heavy whipping cream

DIRECTIONS

  1. Blend 2/3 cup sugar, gelatin, and fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon.
  2. Beat the whipping cream to soft peaks.
  3. In a clean bowl, beat the egg whites until they are stiff. Gradually add cream of tartar and 1/3 cup sugar to make a meringue. Carefully fold in whipped cream. Fold in cooled fruit mixture. Pile into cooled baked pie shell. Chill several hours until set.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2005 by LORIDEMPSEY1
Very good MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JHAYGO
Pie is exceptionally light and fluffy--tastes great! MORE


 
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Nutritional Information
Fruit Chiffon Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 247

  • Total Fat: 10.8g
  • Cholesterol: 20mg
  • Sodium: 130mg
  • Total Carbs: 35.4g
  •     Dietary Fiber: 0.8g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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