Chiffon pie

Chiffon pie
TypePie
CourseDessert
Place of originUnited States
Created byMonroe Boston Strause
Invented1926
Lemon chiffon pie, gained popularity from housewives of America, featured in the Ladies' Home Journal

A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled.[1][2][3] This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.[4][5]

The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.[6]

  1. ^ Recipe: Lemon chiffon pie. Los Angeles Times. November 18, 2009. Retrieved July 2, 2015.
  2. ^ Lemon Chiffon Pie with Gingersnap Crust. bon appétit. July 1, 2006. Retrieved July 2, 2015.
  3. ^ Lemon Chiffon Pie. Food Network. Retrieved July 2, 2015.
  4. ^ Pumpkin Chiffon Pies. Martha Stewart Living. October 2007. Retrieved July 2, 2015.
  5. ^ Pumpkin Chiffon Pie. Better Homes and Gardens. Retrieved July 2, 2015.
  6. ^ Tropical Chiffon Pie. Woman's Day. January 24, 2012. Retrieved July 3, 2015.