Strawberry Chiffon Pie
Wonderfully light and airy, this strawberry chiffon pie is a no-bake delight! With a graham cracker crust, it’s the ideal summer dessert.
Servings: 10 servings
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter melted
For the strawberry sauce
- 1 1/2 cups strawberries hulled
- 3/4 cup granulated sugar
- 1/3 cup boiling water
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
For the whipped cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
To assemble
- 2 cups sliced strawberries
Instructions
- In a medium bowl, combine graham crackers and sugar, then stir in melted butter until clumps form and mixture looks like wet sand. Press into the bottom and sides of a deep pie plate or springform pan. Chill.
- To make the sauce, place berries into a blender or food processor and puree. Add sugar, boiling water, and cornstarch and blend until smooth.
- Pour mixture into a saucepan over medium heat and stir constantly, until mixture comes to a boil. Once boiling, continue to stir and cook for 3 minutes until visibly thicker and jammy, then remove from heat and stir in vanilla. Let cool, placing in the refrigerator if needed.
- To whip the cream, pour heavy cream into the bowl of a stand mixer (or use a bowl and hand mixer). Whip until soft peaks form, then gradually add powdered sugar and continue to whip until you have stiff peaks. Chill.
- To assemble the pie, stir together sliced strawberries and cooled sauce. Then, carefully fold in the whipped cream until no streaks remain. Scoop into prepared crust, smooth top, and chill for 4 hours or until set.
