Strawberry Chiffon Saltine Pie
This Strawberry Chiffon Saltine Pie recipe is light, fluffy, and packed with fresh strawberry flavor. The salty crackers in the crust and light strawberry filling are a perfect match!
Our Strawberry Cider really boosts the fresh berry flavor in this pie filling, but it's backed up by an additional layer of The Old Mill Strawberry Preserves which are handmade using only vine-ripened fresh fruit from local farms for maximum taste benefits!
Use a flat- bottomed measuring cup to help evenly press the crust up the sides of the pie plate. Any leftovers will keep, covered and refrigerated, up to two days. You may use pasteurized egg whites if there are any concerns about consuming raw egg whites — just note that they may take more time to whip up.
Yield: 8
Strawberry Chiffon Saltine Pie
Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M
Ingredients
- 8 oz. saltine crackers (2 sleeves)
- ½ cup granulated sugar, divided
- 12 tablespoons unsalted butter, melted
- 8 oz. fresh or frozen strawberries, hulled and halved, thawed if frozen
- 1 ½ teaspoons unflavored powdered gelatin
- ¼ cup The Old Mill Strawberry Cider
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup The Old Mill Strawberry Preserves
- Whipped cream and fresh strawberries, for serving
Instructions
- Preheat oven to 350F. Process crackers in a food processor until fine crumbs. Combine crumbs with 2 tablespoons sugar and melted butter. Press into bottom and up sides of a 9 inch deep dish pie plate. Bake 15-20 minutes or until edges are deep golden brown and bottom is dry. Let cool to room temperature, about 30 minutes.
- Puree strawberries and 2 tablespoons granulated sugar in a food processor until smooth. Strain mixture through a fine mesh strainer, pressing on solids, to get ½ cup strawberry puree.
- Sprinkle gelatin over strawberry cider in a small microwave safe bowl; let stand 5 minutes. Microwave 10 seconds or just until melted, stirring as needed. Whisk into to strawberry puree.
- Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy, about 2 minutes. Gradually beat in remaining ¼ cup sugar, 1 tablespoon at a time. Continue to beat until egg whites reach medium peaks, about 2 minutes. Beat in salt and vanilla.
- Whisk about ¼ of the whipped egg whites into the strawberry mixture. Gently fold in the remaining egg whites.
- Whisk preserves briefly to loosen. Carefully spread preserves on the bottom of the cooled crust in an even layer. Spoon chiffon filling on top of the jam, spreading evenly. Place plastic wrap directly on the surface of the filling and chill 2 hours or up to overnight. Serve with whipped cream and additional fresh berries, if desired.