This fresh Strawberry Chiffon Pie features a fluffy chiffon strawberry filling nestled inside of a buttery graham cracker crust. It gets topped with dollops of homemade whipped cream and more strawberries. This is a great make-ahead dessert and it’s super easy.

A slice of Strawberry Chiffon Pie.

Don’t you just love summertime when all the fresh fruits come into season? I do, and fresh strawberries just happen to be in season right now! What can you make with all those fresh strawberries? It will be my pleasure to show you!

I love to pick fresh strawberries, but WHY do the spiders have to love them too? I’m more afraid of spiders than snakes. After all, they do have eight creepy-crawly legs, and they move fast!!

Okay, getting back to this Strawberry Chiffon Pie, you won’t believe how easy it is to make. It’s also a great pie to make a day ahead, which gives you time to do other things the day of your get-together. You can opt to use a pre-baked pie crust for this recipe, but I thought a graham cracker crust would be the perfect complement to this light and refreshing pie.

Graham Cracker Crust

The graham cracker crust consists of 3 simple ingredients…

  • Graham cracker crumbs
  • Butter
  • Sugar

To make the crust…

Mix the ingredients together. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake in a 350-degree oven for 15 minutes, long enough to totally set the crust. Cool the crust completely before adding the filling.

About this Strawberry Chiffon Pie

  • Quick & Easy: The graham cracker crust gets baked for 15 minutes, simply long enough to set the crust. The strawberry filling gets cooked for a brief 5 minutes on the stovetop. The remaining filling ingredients are simply whipped in a mixing bowl and folded in with the strawberry mixture. This is an easy pie to make. It’s a great make-ahead pie since it needs a few hours to set up in the fridge anyway.
  • Flavor: Although this pie has whipped cream and whipped egg whites folded in, it still has a true strawberry flavor that shines through.
  • Texture: This pie has a super light and airy chiffon-like texture.

Easy steps for the pie filling

  1. You’ll add egg whites, cream of tartar, and granulated sugar to the bowl of a stand mixer fitted with the whisk attachment.  Whisk on high until the egg whites are stiff and satiny-looking. Transfer the egg whites to a smaller bowl and refrigerate until the last step of this recipe.
  2. Add whipping cream to the same bowl. Whisk the whipping cream until it forms peaks that will stand on their own and not droop, (semi-stiff).  Transfer the bowl to a refrigerator.
  3. Add granulated sugar, gelatin, and strawberries to a medium saucepan. Cook over medium heat, stirring slowly but constantly until the mixture comes to a rolling boil. Remove the pan from the heat and place it in a larger pan of ice water to help it cool quickly. Allow it to cool until it’s very chilled. You want it to be cold when you fold in the egg whites and whipping cream.
  4. Remove the cold bowl of whipping cream and the egg whites from the refrigerator. Using a large spatula, gently fold the egg whites into the whipping cream until they’re about two-thirds combined, then fold in the strawberry mixture until all is combined, with no white streaks remaining.
  5. Pour the mixture into the cooled graham cracker crust, leveling it out with an offset spatula.

Tip

It’s important to make sure the cooked strawberry mixture is completely cooled, almost chilled, before folding the egg whites and whipped cream in. Otherwise, the whipped cream will melt and the egg whites will fall. The same goes for the graham cracker crust. Make sure it’s completely cool. You can even refrigerate the crust while making the filling.

More strawberry recipes you might like…

Strawberry Glaze Pie

Strawberry Cream Cake

Strawberry Jello Fruit Salad

No-Churn Strawberry Ice Cream

Strawberry Marshmallows

Print
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A slice of Strawberry Chiffon Pie.

Strawberry Chiffon Pie

  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 8 slices 1x
  • Category: pies
  • Method: Cook
  • Cuisine: American

Description

This Strawberry Chiffon Pie has a light & airy chiffon-like texture with a true strawberry flavor. It pairs great with a graham cracker crust, but you can also use a prebaked pie shell. It’s great topped with whipped cream and more fresh strawberries.


Ingredients

Units Scale

GRAHAM CRACKER CRUST

  • 1 1/2 cups graham cracker crumbs, (about 10 whole graham crackers)
  • 1 tablespoon granulated sugar
  • 5 tablespoons unsalted butter, melted

PIE FILLING

  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup heavy whipping cream
  • 2/3 cup granulated sugar, divided
  • 1 envelope unflavored gelatin (1 tablespoon)
  • 1 cup fresh strawberries, pureed in a blender until smooth, (measured after pureed)

WHIPPED CREAM FOR TOP (OPTIONAL)

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

FRESH STRAWBERRIES FOR TOP (OPTIONAL)


Instructions

GRAHAM CRACKER CRUST

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, use a fork to mix together the graham cracker crumbs, sugar, and butter. The mixture should look sandy and barely look damp.
  3. Using the flat bottom of a measuring cup, firmly press the crumb mixture across the bottom and up the sides of a 9-inch pie dish. I actually use 2 fingers to press the crumbs against the sides of the dish.
  4. Bake the crust for approximately 15 minutes, until the crust is golden brown and set. Allow the crust to completely cool before adding the filling.

PIE FILLING

  1. Add the egg whites, cream of tartar, and 1/3 cup of the granulated sugar to the bowl of a stand mixer fitted with the whisk attachment.  Whisk on high until the egg whites are stiff and satiny-looking. Transfer the egg whites to a smaller bowl and refrigerate until the last step of this recipe.
  2. Wipe the bowl out with a spatula, and add the whipping cream to the bowl. Whisk the whipping cream until it forms peaks that will stand on their own and not droop, (semi-stiff).  Transfer the bowl to a refrigerator.
  3. Add the remaining 1/3 cup of granulated sugar, gelatin, and strawberries to a medium saucepan. Cook over medium heat, stirring slowly but constantly until the mixture comes to a rolling boil. Remove the pan from the heat and place it in a larger pan of ice water to help it cool quickly. Allow it to cool until it’s very chilled. You want it to be cold when you fold in the egg whites and whipping cream.
  4. Remove the cold bowl of whipping cream and the egg whites from the refrigerator. Using a large spatula, gently fold the egg whites into the whipping cream until they’re about two-thirds combined, then fold in the strawberry mixture until all is combined, with no white streaks remaining.
  5. Pour the mixture into the cooled graham cracker crust, leveling it out with an offset spatula.
  6. Refrigerate the pie for at least 4 hours or overnight. No need to cover.
  7. When ready to serve, garnish the top with dollops of whipped cream and whole or sliced strawberries.
  8. Refrigerate leftovers for up to three days.

WHIPPED CREAM FOR TOP (OPTIONAL)

  1. Add the heavy whipping cream, powdered sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium-low speed until the whipping cream begins to thicken (otherwise it will splatter everywhere). Increase speed to high and beat until it forms stiff peaks. Use a tablespoon or a large round tip attached to a pastry bag to spoon or pipe dollops of whipped cream on top of the pie.  
  2. Decorate with freshly sliced strawberries if desired.

Notes

  • This pie can be frozen for up to three months.
  • If you’re worried about consuming raw egg whites, (I’m not), you can cook them first. This is called making a Swiss Meringue. Simply add the egg whites, sugar, and cream of tartar to a small pan over top of a larger pan of simmering water and cook for 3 to 4 minutes. You can reference my recipe for Swiss Meringue here.
  • Feel free to make the steps to this recipe in any order. If you prefer to make the strawberry filling first, that’s fine. It really doesn’t matter which step you make first. 

Keywords: pie, pie recipes, strawberry, strawberry pie, strawberry recipes, strawberry desserts, summer desserts,