Strawberry Chiffon Pie Filling
A light strawberry chiffon pie filling made by combining a starch-thickened fruit puree base with meringue.
Ingredients
Frozen sweetened strawberries (thawed, drained, chopped coarsely)
4 lb / 1800 g
Salt
0.16 oz (1 tsp) / 5 g
Cornstarch
1 oz / 30 g
Water, cold (for cornstarch)
4 oz / 120 mL
Gelatin
1 oz / 30 g
Cold water (for gelatin)
8 oz / 240 mL
Lemon juice
1 oz / 30 mL
Egg whites (beaten)
12 oz / 350 g
Sugar (for meringue)
1 lb / 450 g
Instructions
1
Step 1
Thaw and drain the strawberries. Chop them coarsely.
2
Step 2
Place the drained juice and salt in a saucepan. Bring to a boil.
3
Step 3
Dissolve the cornstarch in the water and stir into the juice. Cook until thick. Remove from the heat.
4
Step 4
Soften the gelatin in the second quantity of water. Add it to the hot, thickened juice and stir until completely dissolved.
5
Step 5
Stir in the lemon juice and the drained strawberries.
6
Step 6
Chill the mixture until thickened, but not set.
7
Step 7
Beat the egg whites until they form soft peaks. Gradually add the sugar and continue to beat until a thick, glossy meringue is formed.
8
Step 8
Fold the meringue into the fruit mixture.
9
Step 9
Pour the mixture into baked pie shells. Chill until set.
