Strawberry Rhubarb Chiffon Pie

Picture of Strawberry Rhubarb Chiffon Pie
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Sweet and tart, a rhubarb gelatin layer topped with a light, airy strawberry chiffon in a buttery crisp pie crust. This pie has Spring written all over it, though with the use of mostly frozen fruits, can be made year round. I adapted this recipe from Cook's Country's Strawberry Chiffon Pie. 

You'll see towards the end I added more yum with the addition of homemade strawberry whipped cream, this pie is definitely worthy of a Pi day celebration! Enjoy! 
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Step 1: Gather Ingredients

Picture of Gather Ingredients
You'll need:

1 pie dough for single crust pie (you can use homemade, though I think Trader Joe's makes a great crust) fit into a 9-inch pie plate, crimped, and chilled.

1 lb. rhubarb, (about 4 cups, thawed if frozen), sliced into 1/2-inch pieces
1/4 cup water
3 Tbsp. pectin (I use Sure-Jell)
1 1/2 cups sugar
Pinch salt
1 cup (4 ounces) fresh strawberries
red food coloring, optional

3 Tbsp. strawberry-flavored Jello
3 Tbsp. boiling water
3 ounces cream cheese, softened
1 cup heavy cream, chilled

Step 2: Bake crust

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Adjust oven rack to the lower middle position and preheat to 375 degrees F. (I also preheat a baking sheet as I bake all my pies on baking sheets.)

Prick chilled dough in several places with the tines of fork, cover dough with foil (I use 2 sheets of non-stick foil), and fill with dried beans or pie weights. Bake for 25 to 30 minutes until crust is set and lightly browned. Remove weights and foil, flatten any puffed areas with a fork, and continue baking until deep golden brown, 10 to 15 minutes longer. Let crust cool to room temperature.

spatterson2 years ago
Looks bright and colorful like spring and must be tasty too! Love seeing your latest creations little sister. :-)
Wow that looks awesome! I don't think I've had chiffon, but it sounds awesome!