Strawberry Chiffon Pie: Part 2

In last month’s edition of the Home Cook’n Newsletter, Lori wrote in searching for a recipe from a McCall’s cookbook printed in the late sixties entitled Pies. The recipe requested was for Strawberry Chiffon Pie. Charlo Davis has found these recipes that just might be Lori’s answer.

Lori,

I have all the McCall's Cookbook Collection EXCEPT the "Book of Cakes and Pies, which is #5 of 18 books.  The Strawberry Chiffon that you are looking for is on page 57 of the book according to my index. However, I do have the 250 Superb Pies and Pastries of the Culinary Arts Institute that was printed in 1953.  In the Chiffon Pies chapter they have three Strawberry Chiffon Pies on pages 36 and 37.  All use gelatin, cream and Strawberries. I will omit the one with the strawberry gelatin, the Brazil-nuts, and the Brazil-nut Pie Shell. The suggestions for all the kinds of crumbs is great. 

In Touch,
Charlo Davis

STRAWBERRY REFRIGERATOR PIE
2 cups sliced strawberries
 2/3 cup sugar
1 tablespoon lemon juice
1/8 teaspoon salt
2 teaspoons unflavored gelatin
1/2 cup water
1 cup heavy cream, whipped
1teaspoon vanilla
1 Cereal Flake Pie Shell

Combine strawberries, sugar, lemon juice and salt.  Chill.  Soften gelatin in water 5 minutes, then dissolve over hot water.  Fold gelatin, whipped cream and vanilla into strawberry mixture.  Pour into pie shell and chill until firm. Garnish with whole strawberries. Makes 1 (9-inch) pie.
  

Crumb Pie Shell
1 1/2 cups fine crumbs (Make crumbs from Chocolate Cookies, Cereal Flakes; Gingersnaps; Graham Crackers;
Toasted Bread, Vanilla Wafers or  Zwieback)
1/4 cup sugar
1/2 cup butter, melted

Mix crumbs and sugar together; stir in butter.  Line pie pan with mixture by pressing it firmly into place with the back of a dessert spoon.  Chill for 20 minutes or bake in moderate oven (350 degrees F.) 10 minutes.  Cool.  Makes 1 (9-inch) shell.

STRAWBERRY CHIFFON PIE
Note:  Most soft berries can be used in place of the strawberries.
1 pint strawberries
3/4 cup sugar
1 tablespoon unflavored gelatin

1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup heavy cream, whipped
2 egg whites, stiffly beaten
1 Graham Cracker Pie Shell
1/2 recipe Whipped Cream Topping

 
Wash berries.  Save 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.  Soften gelatin in cold water 5 minutes, then dissolve in boiling water.  Combine with crushed berries, lemon juice and salt.  Cool and when it begins to thicken fold in whipped cream and egg whites.  Pour filling into pie shell and chill until firm.  Garnish with whipped cream and whole berries. Makes 1 (9-inch) pie.

Whip cream until almost stiff.  Add sugar and vanilla and beat until cream holds a peak. Sprinkle 3/4 teaspoon unflavored gelatin over 2 tablespoons milk and stir thoroughly.  Place over boiling water and stir until dissolved. Add to cream warmed to room temperature.  Chill and whip. Top for 1 (9-inch) pie.

Does anyone out there have a tried and true rum cake recipe for Renee. If so send it to us at dan@dvo.com. We will send the recipe to Renee and post it in next months issue.