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
. (NOTE: if whipped cream is used instead of beaten egg whites, the pie is classified as a cream pie or mousse pie, not chiffon pie.) To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120-130°F over simmering water, then whipped) be used instead of using raw whipped egg whites. This filling is then put into a pre-baked pie shell of variable composition and chilled.
This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.
The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.
This page was last edited on 1 May 2018, at 19:45.
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