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Berry Chiffon Pie Recipe
|Pie pastry||1 (Single Crust)|
|Fresh strawberries/Fresh raspberries||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1869 Calories from Fat 892
% Daily Value*
Total Fat 99 g152.6%
Saturated Fat 49 g244.9%
Trans Fat 0 g
Cholesterol 165.7 mg
Sodium 1116.9 mg46.5%
Total Carbohydrates 210 g70.1%
Dietary Fiber 11.7 g46.6%
Sugars 78.8 g
Protein 29 g58.1%
Vitamin A 1.1% Vitamin C 441.3%
Calcium 17.5% Iron 24.1%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
In large bowl crush enough berries to measure 1 1/4 cups.
Stir in 1/2 cup sugar and lemon juice; let stand 30 minutes.
Meanwhile, combine 1/2 cup sugar and gelatin.
Stir in water; heat and stir till sugar and gelatin dissolve.
Stir cooled gelatin mixture into berry mixture.
Chill to consistency of corn syrup, stirring occasionally.
Remove from refrigerator (gelatin mixture will continue to set).
Immediately begin beating egg whites till soft peaks form.
Gradually add 1/4 cup sugar, beating till stiff peaks form.
When gelatin is partially set (consistency of unbeaten egg whites), fold in stiff-beaten egg whites.
Whip cream just till soft peaks form; fold into berry mixture.
Chill till mixture mounds.
Pile into pastry shell.
Chill for 8 hours or till firm.
If desired, garnish with additional berries and additional whipped cream.