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A Vintage Recipe: Princess Mary's Strawberry Chiffon Pie | 31Daily.com
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Princess Mary's Strawberry Chiffon Pie

So many dog-eared recipes occupying space in our recipe boxes have long-forgotten stories. I'm so thankful this recipe's story came to light and will have new life on my table. Victoria BC's Princess Mary Strawberry Chiffon Pie is vintage for sure but delicious enough to deserve some new attention.
Prep Time35 minutes
Cook Time10 minutes
Total Time2 hours 5 minutes
Servings: 10 servings
Calories: 320kcal
Author: Stephanie Wilson

Ingredients

For the Crust:

  • 18 graham crackers 2 cups crushed
  • ⅓ cup unsalted butter melted
  • ¼ cup sugar

For the Filling:

  • 1 pint fresh strawberries crushed (1-1/4 cup)
  • 1/2 cup sugar
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup very hot water
  • 1 tablespoon lemon juice
  • dash of salt
  • 1/2 cup heavy whipping cream whipped
  • 4 teaspoons meringue powder
  • 4 tablespoons water
  • 1/4 cup sugar

Garnish:

  • Whipping cream
  • sliced strawberries

Instructions

For the Crust:

  • Heat oven to 375 degrees. Crush the graham crackers in a food processor.
  • Cream the butter in a mixer and blend in crushed graham crackers and 1/4 cup of sugar.
  • Place the crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form a crust. Bake 8 to 10 minutes, or until golden brown. Cool.

For the Filling:

  • Crush the strawberries in a medium-size bowl to make about 1-1/4 cups. Sprinkle 1/2 cup sugar over the strawberries and allow to stand or macerate for 30 minutes.
  • In a separate bowl, soften gelatin in cold water and dissolve in hot water. Let cool. Add the lemon juice and a dash of salt to the strawberries. When the gelatine has cooled, add it also to the strawberries and lemon mixture.
  • Chill the strawberries until mixture mounds when spooned, about 1 hour.
  • Meanwhile, whip the heavy whipping cream until stiff peaks form. Fold into the gelled strawberry filling.
  • In a stand mixer or with a handheld mixer, beat the meringue powder, water, and 2 tablespoons of sugar until soft peaks form, about 5 minutes. Gradually add remaining sugar and beat until stiff peaks form. Fold into the strawberry mixture and pour into prepared crust. Chill until firm.
  • Top with additional whipping cream and sliced strawberries.

Notes

  1. Vegetarian Option: The gelatine can be swapped for agar agar in a 1:1 ratio for a vegetarian pie. 

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 149mg | Fiber: 2g | Sugar: 31g