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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Aniekwu Chijioke
[email protected]I can't wait to make this pie again!
Enaishaa
[email protected]This pie is definitely worth trying! It's a great way to use up fresh strawberries.
Md najmol isslam
[email protected]I would recommend this pie to others, but I would also warn them that it's a bit time-consuming to make.
Rs Vai
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't great either.
Evangelist Kisondio
[email protected]I'm going to try making this pie again, but I'll use a different recipe this time.
The Tuesday Foodie Show
[email protected]I'm not sure what I did wrong, but my pie didn't turn out very well. The crust was too hard and the filling was too runny.
Heino Matthee
[email protected]I had a hard time finding fresh strawberries, so I used frozen ones instead. The pie still turned out great!
Danijel Brkic
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The texture was great though.
Shahidul
[email protected]I'm not a huge fan of chiffon pies, but this one was actually pretty good. The filling was light and fluffy, and the crust was nice and flaky.
Laile Mojnu
[email protected]This pie is perfect for a summer party. It's light and refreshing, and the strawberries add a pop of color.
Melody Shonhiwa
[email protected]I made this pie for my friends and they all loved it! It's definitely a keeper.
Lakshan Ravindu
[email protected]This pie is a bit time-consuming to make, but it's worth it! The results are stunning.
Alaa
[email protected]The strawberry chiffon pie was delicious! The filling was creamy and smooth, and the crust was flaky and buttery.
Cavel Hyatt
[email protected]I love the way this pie looks! It's so elegant and perfect for a special occasion.
Naali Khan
[email protected]This pie is so easy to make and it always comes out perfectly. The instructions are clear and easy to follow.
Bhakta Bahadur
[email protected]I've made this pie a few times now and it's always a crowd-pleaser. The filling is light and airy, and the crust is flaky and buttery.
solomon adnan
[email protected]This strawberry chiffon pie was a hit at my last dinner party! The combination of the creamy filling and the fluffy crust was perfect.