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Strawberry Lemon Chiffon Pie
Tested by Imperial Sugar
Chef Eddy Recipe
Strawberry Lemon Chiffon Pie
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Aficionados of lemon desserts will absolutely love this airy, refreshing and bright lemon flavored pie. Serve with fresh strawberries, blackberries or raspberries or a sorbet made from above mentioned fruits.

Prep time
1:15
Bake/Cook time
0:15
Plan for

Chill 2 hours or more

Yield
One 9-inch pie
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Strawberry Lemon Chiffon Pie
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
1:15
Bake/Cook time :
0:15
Plan For

Chill 2 hours or more

Yield :
One 9-inch pie

INGREDIENTS

Crust Preparation

Pie Filling

DIRECTIONS

  1. Preheat oven to 350°F
  1. Crush enough Graham crackers to obtain 1 1/4 cup. Melt butter and add to crackers along with sugar. Press evenly over entire surface of a nine inch pie tin.
  2. Place in oven for about 15 minutes, halfway during baking press crust evenly flat as it will rise. Bake until crisp and set aside.
  3. Prepare filling: Combine gelatin and water in a small cup and set aside.
  4. Pour 1 inch water in a medium saucepan and bring to a boil.
  5. In a bowl, vigorously whisk together yolks, zest, lemon juice and sugar (1/2 cup). Place over boiling water and whisk mixture until thick and pale and an inserted thermometer reads 165°F. Remove from heat and whisk in gelatin mixture.
  6. Using a hand held or a stand mixer whip the mixture until it reaches room temperature (low 70°F) and is thick and fluffy.
  7. In a separate bowl whip egg whites and remaining sugar to fluffy medium peaks but not firm peaks.
  8. Delicately fold whipped egg whites into lemon mixture.
  9. Pour into baked pie shell and place in the refrigerator for at least 2 hours or overnight.
  10. Prepare Crème Chantilly and pipe a border of the cream onto the pie.
  11. Decorate with strawberries and sprinkle with powdered sugar.
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