READY IN 8+ hrs

Fruit Chiffon Pie

Read Reviews (2)

"This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries." — Cindy B.

Directions

Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 8 hrs 40 mins

Footnotes

Editor's Note:
If the fruit filling mixture gets too cold, you won't be able to fold it into the meringue or add the whipped cream. Simply reheat the fruit mixture just until the gelatin melts, and then fold in the meringue.

Reviews More Reviews

Aug 29, 2002

Pie is exceptionally light and fluffy--tastes great!

—JHAYGO

See full review »

Jun 15, 2005

Very good

—LORIDEMPSEY1

See full review »

2 Ratings

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Nutrition

Calories
247 kcal
12%

Carbohydrates
35.6 g
11%

Cholesterol
20 mg
7%

Fat
10.8 g
17%

Fiber
0.7 g
3%

Protein
3.3 g
7%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fruit Chiffon Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 247
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 5.1g 25 %
Cholesterol 20mg 7 %
Sodium 131mg 5 %
Potassium 110mg 3 %
Total Carbohydrates 35.6g 11 %
Dietary Fiber 0.7g 3 %
Protein 3.3g 7 %
Sugars 27.2g
Vitamin A 4 %
Vitamin C 29 %
Calcium 2 %
Iron 5 %
Thiamin 5 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 3 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.