Strawberry Chiffon Pie

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This deliciously addictive pie is from my childhood, a dessert we all loved and requested many multiple times over the years. This was occasionally served in lieu of birthday cake – it’s that good.

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My mom gifted me the recipe right before I got married, and for reasons I can’t fathom or explain, last week was the first time I had made it. The original recipe calls for boxed strawberry jello mix and vanilla ice cream. Since I’ve gotten away from cooking and baking with mixes, I decided to try my hand at making this a little more from scratch – and I managed to commit a large culinary sin in the process. But then, I also got away with said culinary sin, because honestly this pie tasted fantastic, it set up just fine, and no slice went uneaten.

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Instead of boxed jello mix, I used plain, unflavored gelatin. Which you’re supposed to dissolve in cold water. I used very hot water, because I’d forgotten that little rule during baking. Oops. So I proceeded, worrying the whole time if it would set up. But, it set up beautifully, and it appears that I got away with it! However, next time I will treat the gelatin properly, and that’s how I’m writing the recipe for you.

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Enjoy this one, guys – it’s so perfect for summer cook-outs and hot days!

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1 pie crust for a 9” pie plate, blind baked and cooled (I used a half recipe of this pie crust)
1 packet unflavored gelatin
4 tbs cold water
¾ cup boiling water
1 pint good quality or homemade strawberry ice cream
Pinch of salt
1 lb. fresh or good-quality frozen strawberries, thawed

Sprinkle the gelatin over the cold water and let it for 5 minutes. Pour the boiling water over the gelatin, and stir to combine.
Add the ice cream, in chunks, to the hot water. Stir to melt the ice cream completely. If your ice cream stops melting, microwave it in 15 second intervals until it’s melted and smooth. Add the salt and stir to combine.
If using fresh strawberries, wash and hull them. If using frozen, drain them well and blot dry with paper towels. Slice the strawberries.
Fold the strawberries into the ice cream mixture. Immediately pour into the cooled pie shell. You’ll likely have a little extra filling. Pour that into two bowls or small glasses. Place the pie, plus the extra bowls into the fridge. Let set up at least 8 hours, preferably overnight.
Slice the pie into wedges and serve. Keep any leftovers chilled.

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