Tuesday, April 2, 2013

Strawberry Chiffon Pie and a Happy Easter

Luscious Strawberry Chiffon Pie
I hope everyone had a glorious Easter.  I spent the week leading up to Easter, doing all kinds of fun things with three of my darling grandchildren. There was no time for computers or baking.  We visited Washington’s Headquarters and Jockey Hollow.  They are part of the National Park Service and a wonderful New Jersey treasure.  The week was fun, exhausting, educational and filled with much activity from sunrise to sunset.  We colored eggs, hunted eggs, and spent many hours at the park trying to use up their seemingly endless energy.  I helped with homework ( the new math? ), read many stories and tucked everyone in at night. All and all we had a great week!  
My daughter and her husband came in on Easter saturday.  Now I could put together my Easter dessert.  I chose a Strawberry Chiffon pie.  The stores were full of lovely sweet, spring strawberries…making this pie a perfect choice! This strawberry chiffon pie has a light, fluffy strawberry cream filling and was a delicious end to a wonderful dinner!

My grandchildren couldn’t wait to dig in
So fluffy and light
A perfect end to a delicious meal
Oh so yummy…It’s a good thing!!

Strawberry Chiffon Pie

Yield: 8 servings
Prep Time: 20 minutes


½ cup whipping cream
1 tablespoon unflavored gelatin
¼ cup cold water
½ cup boiling water
¾  cup sugar, divided
1½ cups strawberries, crushed
¼ teaspoon salt
2 egg whites, stiffly beaten
9-inch pie crust, baked (use your favorite pie crust recipe mine follows)

Whip cream, and set aside.
Soak gelatin in cold water. Add boiling water and stir until dissolved. Cool.
Stir in ½ cup sugar, strawberries and salt. Chill stirring occasionally until partially set; fold in whipped cream.
Beat egg whites to soft peaks, gradually add a ¼ cup of sugar, beating until stiff peaks form. Fold into strawberry mixture.
Pour into baked pie crust and chill, at least 5 hours. Garnish with additional whipped cream and strawberries if desired.

Flaky Pie Dough
Recipe by Nick Malgieri
Ingredients for a one-crust pie, about 10 ounces:

1 1/4 cups allpurpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 to 3 tablespoons cold water

Ingredients for a twocrust pie, about 1 1/4 pounds dough:
2 1/2 cups (about 11 ounces) allpurpose bleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons (2 sticks) cold unsalted butter
4 to 6 tablespoons cold water


To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.

Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.

To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.

Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.

Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.



  1. What a fun week! I will definitely have to try this as we have strawberries year-round in Oxnard! Yum!

  2. This looks so good I wanted to dive through the computer and eat a piece! simply gorgeous and so strawberryish!!
    Mary x

  3. That looks delicious! Now that I've figured out how to make a good pie crust, I'll have to try it this summer!

  4. Happy Easter! What a wonderful pie! Times with grandchildren are precious. I am glad you had a chance to enjoy the three. :-)

  5. Happy Easter, Kathy! Sounds like you had a lovely holiday with your family. It's been a long time since I have been to Washington's HQ - maybe 20 years?

    Runner Girl came home Saturday after her track meet, so was able to have dinner with us before running back to school. It's fun to have the kids around.

    Beautiful pie!

  6. What a creamy whipped pie! Looks delicious! Happy Easter!

  7. Delicious creamy and my fave flavour :D


  8. The moments with family are always treasured! I am sure your grandchildren really enjoyed the pie! I would love to dig in too!

  9. Using fresh strawberries is the best way to make a great pie. Divine Kathy! Perfect for an easter/spring dessert table. Glad you´re enjoying your grandkids so much!

  10. We are so excited to see that you will be donating your post on April 8th to spread awareness about hunger. Wondering what you will write about? How about food drives for the 21st century...efficient, green, productive and fun! Everything is ONLINE now! See how this blogger, http://mommypoppins.com/, invited her readers to join her in helping 10,000 hungry children in New York City with the click of a mouse! http://www.yougivegoods.com/Feed10000Kids

  11. Flaky crust and fresh and light strawberry filling are a perfect spring treat. Yum!

  12. Kathy, I love the look of this very, very pretty Chiffon Pie - I have to admit that I have never tried my hand at a Chiffon Pie but your beautiful pictures are such an inspiration, that I certainly feel like I missed out by never having tried baking such a lovely Pie. This would be perfect for the two May birthday parties that we will be celebrating at our house!
    Have a great Thursday!

  13. That looks like a perfect spring pie! Would be a great Mother's Day dessert too!

  14. This looks amazing for summer time, yummmm!!

  15. What a beautiful pie! So glad you had a great Easter.

  16. Such a pretty strawberry pie Kathy! I'm sure it was very well received at Easter ;-)
    We've been to Washington's Headquarters and it is a fascinating place to visit, I've always enjoyed my trips to New Jersey. My husband's parents are moving so I'm not sure if we will get back again-I guess you just never know.
    I'll have to remember strawberry chiffon pie for my grandchildren, I know they would love it ;-)

  17. I need to give this a try. I love strawberry pie. Your pie looks delicious. So light and fluffy. Glad you had a great time with your family.

  18. This lovely tart caught my eye - I would so like to have a slice.

  19. I love how pink your pie is. So glad that you are having a fabulous time with your grandchildren!

  20. What a perfect Springtime dessert! This looks delicious. It would be a great hit at any Sunday dinner!