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 to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. 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 (49–54 °C) 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.
|Place of origin||United States|
|Created by||Monroe Boston Strause|
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.
- Recipe: Lemon chiffon pie. Los Angeles Times. November 18, 2009. Retrieved July 2, 2015.
- Lemon Chiffon Pie with Gingersnap Crust. bon appétit. July 1, 2006. Retrieved July 2, 2015.
- Lemon Chiffon Pie. Food Network. Retrieved July 2, 2015.
- Pumpkin Chiffon Pies. Martha Stewart Living. October 2007. Retrieved July 2, 2015.
- Pumpkin Chiffon Pie. Better Homes and Gardens. Retrieved July 2, 2015.
- Tropical Chiffon Pie. Woman's Day. January 24, 2012. Retrieved July 3, 2015.
- Perry, Charles. The Pie King. Los Angeles Times January 9, 1997. Retrieved July 7, 2015.