Strawberry Chiffon Pie

Ingredients

• 1 pre-baked 9-inch graham cracker crust
• 1 tbsp unflavored gelatin, softened in 1/4 cup cold water
• 2 cups pureed fresh strawberries
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1/2 cup heavy cream, whipped

Method

1. Warm the strawberry puree and half the sugar in a saucepan over low heat, then whisk in the softened gelatin and lemon juice until dissolved; cool to room temperature.
2. Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to stiff peaks; fold into the strawberry mixture along with the whipped cream.
3. Pour the filling into the crust and smooth the top.
4. Refrigerate at least 4 hours, or until fully set, before slicing.

The Tale of Strawberry Chiffon Pie

Story updated September 15, 2026

Strawberry chiffon pie descends from the chiffon technique that Monroe Boston Strause, a Los Angeles wholesale pie baker known as the Pie King, invented in 1926. Strause was trying to lighten the heavy cream and custard pies of the day, so he whipped egg whites and folded them into a cooked fruit or custard base, creating a filling with a texture he likened to soft fabric, set in a graham cracker crust instead of traditional pastry. Lemon was his original chiffon flavor, but the method translated easily to other fruits, and strawberry became one of the most popular seasonal variations as the chiffon pie craze spread through home kitchens, women's magazines, and church cookbooks over the following decades. Because strawberries ripen in late spring, strawberry chiffon pie in particular became associated with warm-weather gatherings and holidays like Easter and Mother's Day, offering a cool, mousse-like alternative to baked pies during a season when many cooks preferred not to run the oven.