Recipe

Strawberry Rhubarb Chiffon Pie

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Chiffon pies are a classic of the early to mid-20th century, and this recipe might just become one of your modern-day favorites. Using graham crackers to make the crumb crust adds a wonderful additional layer of flavor of this delicious Strawberry Rhubarb Chiffon Pie. If strawberries and rhubarb are out of season, try subbing 2 cups raspberries, crushed pomegranate seeds (plus juice), or cranberries.

Yield: 6 to 8 servings

Ingredients

Crust

  • 7 graham cracker sheets
  • ½ cup sugar
  • 4 tablespoons butter, melted

Pie

  • 2 Tbsp cold water
  • 1 (1-ounce) envelope unflavored gelatin
  • ⅓ cup boiling water
  • 1½ cups sliced fresh or frozen strawberries, thawed
  • ½ cup fresh or frozen sliced rhubarb, thawed
  • ½ cup sugar
  • 2 large egg whites
  • 1½ cups heavy cream, whipped (for serving)
  • Sliced strawberries (for serving)

Instructions

  • Preheat oven to 350˚F
  • To prepare crust, place graham crackers in a food processor and pulse until finely ground. Add sugar and melted butter; process until well combined. Press crumb mixture into the bottom of a lightly greased 9-inch pie pan, forming a smooth layer on the bottom and up the sides. Place parchment paper on top of the crust and fill with pie beads or dried beans. Place pie pan in the oven and bake for 12 minutes. Cool completely.
  • As crust is cooling, place 2 tablespoons cold water in a small bowl. Sprinkle with gelatin. Let stand 2 minutes, then stir in boiling water. Set aside.
  • Combine strawberries, rhubarb, and sugar in a saucepan; bring to a boil. Cook for 10 minutes, stirring occasionally, and remove from heat. Strain fruit through a sieve over a bowl, pressing as you work. Discard solids. Stir gelatin into strained strawberry mixture until smooth.
  • Place egg whites in a large bowl and beat with an electric mixer until stiff peaks form (a stand mixer is best for this job.) With motor running, gradually add strawberry gelatin mixture and mix just until combined. Pour into cooled pie crust and smooth over the top until pie is evenly filled.
  • Refrigerate for 8 hours or overnight. Decorate with sliced strawberries and whipped cream just before serving.
Strawberry Rhubarb Chiffon Pie
Strawberry Rhubarb Chiffon Pie!

Featured Ingredient: Strawberries

The best strawberries you’ll ever taste will come from a garden, because fully ripened strawberries have a rich, aromatic flavor unmatched by their supermarket counterparts. Eating them fresh is the best way to enjoy their ripe flavor and take in their nutrients. Each berry is full of antioxidants, vitamins, and dietary fiber. If de-stemmed, strawberries can be easily frozen for use in smoothies or for cooking during out-of-season months. As a tip, keep fresh strawberries in the refrigerator and only wash them just before use. Savoring the melt-in-your-mouth juiciness of freshly picked strawberries is but one reason to grow your own. Learn how to grow your own strawberries.

 

Recipe by Julianna K. Grimes.

Bush of strawberry.