chiffon pie

{{Short description|Type of dessert}}

{{Infobox food

| name = Chiffon pie

| image = Meyer Lemon Chiffon Pie (16479119915).jpg{{!}}Meyer_Lemon_Chiffon_Pie_(16479119915)

| caption = A Meyer lemon chiffon pie

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| country = United States

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| creator = Monroe Boston Strause

| year = 1926

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| type = Pie

| course = Dessert

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| serving_size = 100 g

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File:The Ladies' home journal (1948) (14764208311).jpg of America, featured in the Ladies' Home Journal]]

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. This filling is then put into a pre-baked pie shell of variable composition and chilled.[https://www.latimes.com/archives/la-xpm-2009-nov-18-la-fo-classicrec18e-2009nov18-story.html Recipe: Lemon chiffon pie.] Los Angeles Times. November 18, 2009. Retrieved July 2, 2015.[http://www.bonappetit.com/recipe/lemon-chiffon-pie-with-gingersnap-crust Lemon Chiffon Pie with Gingersnap Crust.] bon appétit. July 1, 2006. Retrieved July 2, 2015.[http://www.foodnetwork.com/recipes/lemon-chiffon-pie-recipe.html Lemon Chiffon Pie.] Food Network. Retrieved July 2, 2015. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.[http://www.marthastewart.com/351305/pumpkin-chiffon-pies Pumpkin Chiffon Pies.] Martha Stewart Living. October 2007. Retrieved July 2, 2015.[http://www.bhg.com/recipe/pies/pumpkin-chiffon-pie/ Pumpkin Chiffon Pie.] Better Homes and Gardens. Retrieved July 2, 2015.

The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.[http://www.womansday.com/food-recipes/food-drinks/recipes/a9919/tropical-chiffon-pie-121162/ Tropical Chiffon Pie.] Woman's Day. January 24, 2012. Retrieved July 3, 2015.

Origin

The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King.{{Cite web |title=Chiffon Pie {{!}} Traditional Sweet Pie From Los Angeles {{!}} TasteAtlas |url=https://www.tasteatlas.com/chiffon-pie |access-date=2024-12-08 |website=www.tasteatlas.com}} The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.Perry, Charles. [https://www.latimes.com/archives/la-xpm-1997-01-09-fo-16635-story.html 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.{{cite news |last=Anastopoulo |first=Rossi |date=March 24, 2020 |title=The ‘Pie Engineer’ Who Designed a Dessert For the Jazz Age |url=https://www.atlasobscura.com/articles/american-pie-history |work=Atlas Obscura |location= |access-date=March 24, 2021}} 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-shaped filling and graham-cracker crust.

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