Fruit Chiffon Pie

Fruit Chiffon Pie

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"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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8 h 40 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

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  1. Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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.


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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...

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! M...

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 shari...

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