Recipe by Cindy B.
"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."
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For the Fresh Strawberry Filling:
1 (.25 ounce) package
For the Swiss Meringue:
cream of tartar
heavy whipping cream
1 (9 inch)
pie crust, baked
Pie is exceptionally light and fluffy--tastes great!
Yum and beautiful with a mint leave garnish, the cooking of meringue was tricky but found heating over boiling water to point of just beyond touching temperature done quickly and without a candy thermometer worked best.
I have been looking for a recipe just like my Mom used to make ... for 41 years, and yesterday I found it! This brings back special memories and is a perfect summer dessert, light and tasty! Made it today and was not disappointed at all! I am SO excited to have finally found it!
Delicious and worth the extra steps for such a light and creamy pie that I made with raspberries. So tasty and pretty served with whipped cream and a drizzle of raspberry sauce. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Chiffon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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