Strawberry Chiffon Pie
Appears in Cook's Country August/September 2014
Could we pack this dessert with strawberry flavor and still keep its signature light-as-air texture?
WHY THIS RECIPE WORKS
For a pie that’s light as chiffon but actually tastes like fresh berries, we start with our own strawberry puree, which we strain for a silky-smooth texture. We thicken it with both gelatin and whipped egg whites for a firm and sliceable bu...