{"id":1737,"date":"2019-07-22T21:32:14","date_gmt":"2019-07-22T21:32:14","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/?p=1737"},"modified":"2019-07-22T21:32:14","modified_gmt":"2019-07-22T21:32:14","slug":"strawberry-chiffon-pie","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2019\/07\/strawberry-chiffon-pie.html","title":{"rendered":"Strawberry Chiffon Pie"},"content":{"rendered":"

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A new summertime favorite dessert of the family: chiffon pies. They are cool, light, and depending on the filling can be tame and sweet – or sweet and snappy.<\/p>\n

I have fond memories of going to strawberry and cream festivals as a kid. To this day, when sit down and have a bowl of sweetened sliced strawberries and whipped cream or a little dish of fresh strawberry shortcake, it takes me back a little in time to being a kid and engorging myself on that combo.<\/p>\n

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Which is probably why when I flipped through Art of the Pie<\/em>, a little square baking book with just a handful of recipes and a metal cover, and saw Strawberry Chiffon Pie – I knew I had to try it. Well, I had strawberries in the garden that were beckoning me so it seemed like fate and all that.<\/p>\n

I made a graham cracker crust for the base and topped it with sweetened whipped cream. I think I’ll have seconds now.<\/p>\n

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Strawberry Chiffon Pie<\/h2>\n
<\/div>\n<\/span>Renee Shelton<\/span><\/span>\n
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Light and airy pie with a strawberries-and-cream vibe.<\/span><\/div>\n
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Ingredients
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Filling<\/h4>