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Strawberry Chiffon Pie Recipe
|Baked 9 inch pie shell||1|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Frozen strawberry halves||10 Ounce, thawed (1 Package)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), chilled|
Serving size: Complete recipe
Calories 2363 Calories from Fat 882
% Daily Value*
Total Fat 98 g150.8%
Saturated Fat 48.9 g244.6%
Trans Fat 0 g
Cholesterol 165.7 mg55.2%
Sodium 2120.5 mg88.4%
Total Carbohydrates 275 g91.6%
Dietary Fiber 8.8 g35.1%
Sugars 140.8 g
Protein 85 g169.5%
Vitamin A 2.6% Vitamin C 194.6%
Calcium 19.5% Iron 26.2%
*Based on a 2000 Calorie diet
Mix 1/4 cup sugar and the gelatin in saucepan; stir in strawberries.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 cup sugar, I tablespoon at a time; beat until stiff and glossy.
Do not under beat.
Fold strawberry mixture into meringue.
Beat cream in chilled bowl until stiff; fold into strawberry meringue.
Pile into baked pie shell.
Chill until set, at least 3 hours.
(Can be served immediately.)