Strawberry Chiffon Pie
Delight in the airy, fruity perfection of this Strawberry Chiffon Pie—a dessert that blends a buttery graham cracker crust with a cloud-like strawberry mousse filling. Bursting with the flavor of fresh, ripe strawberries, this no-bake sensation features a silky combination of whipped cream and sweetened strawberry purée, delicately set with gelatin for a melt-in-your-mouth texture. Topped with vibrant fresh strawberries and a sprinkle of powdered sugar, this pie is as beautiful as it is delicious. Perfect for spring and summer occasions, this light and creamy pie is a refreshing treat that’s easy to make ahead, ensuring you spend less time in the kitchen and more time savoring every bite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2 cups Fresh strawberries, hulled and chopped
- 0.5 cups Granulated sugar (for filling)
- 1 tablespoon Unflavored gelatin
- 0.25 cups Cold water
- 1 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.5 cups Fresh strawberries (for garnish)
- 1 tablespoon Powdered sugar (optional for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly onto the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
In a medium saucepan, combine the 2 cups of chopped strawberries and 1/2 cup granulated sugar. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens, about 8-10 minutes. Remove from heat.
In a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.
Add the bloomed gelatin to the warm strawberry mixture and stir until the gelatin is fully dissolved. Let the mixture cool to room temperature.
In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the cooled strawberry mixture into the whipped cream until no streaks remain.
Pour the strawberry chiffon filling into the cooled pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or until set.
Garnish the pie with the remaining fresh strawberries and a dusting of powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 220.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
