Chiffon pie
| Type | Pie |
|---|---|
| Course | Dessert |
| Place of origin | United States |
| Creator | Monroe Boston Strause |
| Invented | 1926 |
 Cookbook: Chiffon pie  Media: Chiffon pie | |
A chiffon pie is a type of pie that consists of a special type of airy mousse-like filling in a crust. The filling is typically produced by folding meringue and/or whipped cream into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin. This filling is then put into a pre-baked pie shell of variable composition.[1][2][3] This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.[4][5]
The preparation of a chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.[6]
Origin
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.[7]
References
- ↑ 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.