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.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

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)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture evenly onto the bottom and sides of a 9-inch pie dish to form the crust.

Step 4

Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.

Step 5

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.

Step 6

In a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.

Step 7

Add the bloomed gelatin to the warm strawberry mixture and stir until the gelatin is fully dissolved. Let the mixture cool to room temperature.

Step 8

In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.

Step 9

Gently fold the cooled strawberry mixture into the whipped cream until no streaks remain.

Step 10

Pour the strawberry chiffon filling into the cooled pie crust, smoothing the top with a spatula.

Step 11

Refrigerate the pie for at least 4 hours or until set.

Step 12

Garnish the pie with the remaining fresh strawberries and a dusting of powdered sugar, if desired. Slice and serve.

Nutrition Facts

Serving size	(1109.4g)

Amount per serving	% Daily Value*
Calories	2954.8

Total Fat 168.3g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat g
Cholesterol 426mg	0%
Sodium 1188.3mg	0%
Total Carbohydrate 326.4g	0%
Dietary Fiber 12.0g	0%
Total Sugars 220.5g
Protein 22.8g	0%

Vitamin D 0IU	0%
Calcium 172.0mg	0%
Iron 7.9mg	0%
Potassium 872.9mg	0%

*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.

Source of Calories

Fat: 52.0%

Protein: 3.1%

Carbs: 44.8%