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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
The Pie King.
Los Angeles ''Times'' January 9, 1997. Retrieved July 7, 2015. Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child. Strause claimed it was his mother who compared it to chiffon when she first saw it. Besides the new filling, the pie also introduced
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
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream ...
into a mixture resembling fruit curd
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackbe ...
(most commonly lemon) that has been thickened with unflavored gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
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. 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.
The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.
Origin
The chiffon pie was invented in Los Angeles in 1926 byMonroe Boston Strause Monroe Boston Strause was an American piemaker whose innovations included graham-cracker crust, chiffon pie, and black-bottom pie. He was a "pie celebrity" whose name was "a household word."
Strause was born in 1900 in Los Angeles. In 1919 he was ...
, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.Perry, Charles.The Pie King.
Los Angeles ''Times'' January 9, 1997. Retrieved July 7, 2015. Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child. Strause claimed it was his mother who compared it to chiffon when she first saw it. Besides the new filling, the pie also introduced
dome
A dome () is an architectural element similar to the hollow upper half of a sphere. There is significant overlap with the term cupola, which may also refer to a dome or a structure on top of a dome. The precise definition of a dome has been a ...
-shaped filling and graham-cracker crust
Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour. The crust is usually flavored and stiffened with butter or vegetable oil ...
.
The popularity of the pie was such that Strause traveled as much as 30,000 miles a year teaching the technique to hotels and restaurants.
References
{{reflist American pies Sweet pies 1926 introductions