STRAWBERRY CHIFFON PIE
Steps:
- Combine 1 quart strawberries and 1/2 cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
- In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar. Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
- Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat. Gradually whisk in the remaining puree; whisk in the lemon juice.
- In a small bowl, whisk the crème fraîche until soft peaks form; whisk into the puree mixture. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix). Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
- Thinly slice the remaining pint strawberries. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours. Serve the pie, cut into wedges and garnished with sliced strawberries.
- Almond Shortbread Crust
- Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.
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BROOK STONES INTERNATIONAL
[email protected]I'm going to make this pie for my next party.
Ikechukwu Ojus
[email protected]This pie is the perfect summer dessert.
Robin Tech's
[email protected]I'm so glad I found this recipe.
Jhaywell Toledo
[email protected]This pie is a must-try for any strawberry lover.
Wiseman Akasa
[email protected]I can't wait to make this pie again.
Mustakim Rahman
[email protected]This is my new favorite strawberry pie recipe!
jaime maldonado
[email protected]I highly recommend this recipe to anyone who loves strawberry pie.
Dora Jaimes
[email protected]This pie is perfect for any occasion.
Jakari Dunbar
[email protected]I'm not usually a fan of chiffon pies, but this one changed my mind.
udara akalanka
[email protected]The pie was easy to make and didn't take too long.
Khalid Salih
[email protected]The strawberries added the perfect amount of sweetness and tartness to the pie.
Jacqueline Lawrence
[email protected]The chiffon filling was so light and fluffy, it almost melted in my mouth.
Noor Zaib
[email protected]I made this pie for a party and it was a huge hit! Everyone raved about how delicious it was.
Mark teamer
[email protected]This strawberry chiffon pie was a delightful treat! The combination of the light and airy chiffon filling with the sweet and juicy strawberries was simply heavenly.