Strawberry Chiffon Pie
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Strawberry Chiffon Pie

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

20

minutes
Total time

1

hour 

50

minutes

There is always room for a slice of pie. This pie is light and airy and if you substitute the whipped cream for something slightly more healthy such as the low fat recipe included below you can now have your cake… well in this case pie AND eat it too.

Ingredients

  • Pie Filling

  • 1 1/2 cups (about 1 quart) crushed fresh strawberries

  • 1/2 cup sugar (or sugar substitute)

  • 1 tbsp gelatin

  • 1 tbsp lemon juice

  • 1/4 cup cranberry juice

  • 2 cups whipping cream, divided

  • strawberries halved, for garnish

  • 1 baked 9″ pie crust (refer to pie crust recipes on this site)

  • Low Calorie Whipped Cream

  • 1/2 cup skim milk

  • 1/2 cup nonfat dry milk powder

  • 1/8 teaspoon cream of tartar

  • 4 teaspoons lemon juice

  • 2 teaspoons sugar (optional)

  • 1/2 teaspoon vanilla extract (optional)

  • Makes 2 cups

Directions

  • Pie Filling
  • Combine strawberries, sugar and lemon juice in a bowl and let stand 30 minutes.
  • In another bowl combine gelatin and cranberry juice.
  • Set bowl into larger bowl of boiling water stirring until gelatin has dissolved.
  • Stir gelatin mixture into berries.
  • Refrigerate until partially set.
  • In a large bowl, whip 1 cup of cream (heavy whipping cream or Low Calorie version included here)
  • Fold whipped cream into berry mixture.
  • Pour filling into baked and cooled pie crust and chill until firm.
  • When ready to serve, whip remaining cream and spread or pipe onto top of pie.
  • Garnish with additional strawberry halves.
  • Low Calorie Whipping Cream
  • Place skim milk in a small metal bowl, set in the freezer, and let stand just until ice crystals begin to form-about 15 minutes.
  • Remove from the freezer and add the dry milk powder and cream of tartar.
  • With a hand electric mixer, whip the mixture at high speed until foamy.
  • Beat in 1 teaspoon of the lemon juice and continue beating until the mixture begins to thicken.
  • Beat in another teaspoon of the lemon juice and, if desired, the sugar or sweetener, and continue beating until the mixture peaks softly.
  • Add the remaining 2 teaspoons lemon juice and continue whipping to stiff peaks.
  • Fold in the vanilla extract, if desired, and serve immediately as a dessert topping.

Notes

  • Using a gluten free crust and a sugar substitute this decadent dessert is actually very low calorie. the low calorie whipped cream you can prepare yourself as only 5 calories per tablespoon. Prepare this whipped cream substitute just before serving, as the mixture deflates rather quickly. You can speed up the process by having the ingredients pre-measured and ready to go.
  • This recipe can be made with most soft fruits. Try using peaches or raspberries or for a nice twist lemon.

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