Delicious Fresh Strawberry Chiffon Pie recipe from

I never liked pie growing up. I don’t know why. I had never even made a pie prior to dating my future husband. Turns out, the key to his heart was pie, and so I became really good at making it! But this was the pie that changed my mind about pie. It is so good! So smooth, delicious and worth every bit of time that it takes to prepare (although, it’s no-bake, and wins even more points for that!).

For our back-to-school feast Amelia got to choose dessert and it didn’t come as much of a surprise when she picked strawberry pie. She is her Daddy’s daughter, afterall.

The original recipe calls for a baked pie crust, but I think it’s better in a graham cracker crust (because graham cracker crusts are the bomb).

Let me know if you make it! I promise you won’t regret it!

Strawberry Chiffon Pie
Serves 8
A velvety smooth strawberry pie.
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360 calories
46 g
117 g
19 g
4 g
11 g
169 g
111 g
36 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 360
Calories from Fat 168
% Daily Value *
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 117mg
Sodium 111mg
Total Carbohydrates 46g
Dietary Fiber 2g
Sugars 36g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Graham Cracker Crust
  1. 1 1/2 cups finely ground graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 Tbs melted butter
For the Strawberry Chiffon Filling
  1. 1 envelope unflavored gelatin
  2. 3/4 cup sugar
  3. 1/3 cup water
  4. 3 egg yolks, beaten
  5. 3 tablespoons lemon juice
  6. Dash salt
  7. 2 1/2 cups fresh strawberries, crushed (about 1-1/2 cups after crushing)
  8. 3/4 cup whipping cream
  9. Halved fresh strawberries (optional)
For the Graham Cracker Crust
  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into a 9 inch pie plate.
  2. Bake at 375 degrees F for 7 minutes. Cool completely before filling.
For the Strawberry Chiffon Filling
  1. In a small saucepan combine gelatin and sugar.
  2. Stir in water, egg yolks, lemon juice, and salt.
  3. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries.
  4. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.
  5. In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.
Adapted from Better Homes & Gardens
Collected Mom

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