Chiffon pie

Chiffon pie is a type of pie that is known for its light, fluffy texture. The pie is made with a variety of ingredients, including egg whites, sugar, and gelatin. The pie is typically served chilled and can be made with a variety of flavors, such as lemon, chocolate, or strawberry.

History

The chiffon pie was invented in the United States in the early 20th century. The pie was first created by a baker named Monroe Boston Strause, who was known as the "Pie King". Strause invented the pie as a way to create a lighter, more delicate dessert.

Preparation

The preparation of a chiffon pie involves several steps. First, the pie crust is prepared and baked. While the crust is cooling, the filling is prepared. The filling is made by combining egg yolks, sugar, and the flavoring of choice. This mixture is then heated until it thickens. Once the mixture has thickened, gelatin is added and the mixture is allowed to cool.

Once the filling has cooled, egg whites are beaten until they form stiff peaks. The beaten egg whites are then folded into the filling mixture, creating a light and fluffy texture. The filling is then poured into the cooled pie crust and the pie is refrigerated until it is set.

Variations

There are many variations of the chiffon pie. Some recipes call for the addition of cream cheese or whipped cream to the filling. Others use different types of crusts, such as graham cracker or cookie crusts. The flavor of the pie can also be varied by using different types of fruit, chocolate, or spices.

See also

• List of pies, tarts and flans
• Custard pie
• Meringue pie

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Chiffon pie

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  The Ladies' Home Journal (1948)