Recipe by Julianna K. Grimes
Using graham crackers to make the crumbs makes a difference in the flavor of this delicious strawberry rhubarb chiffon pie. The crackers come in perforated sheets. To get the right amount for the crust, break the sheets along the perforations and use 24 of the resulting small, individual crackers.
Ingredients for Strawberry Rhubarb Chiffon PieCrust:
- 24 small graham crackers
- 1/2 cup sugar
- 4 tablespoons butter, melted
- 1/4 cup cold water, divided
- 1 (1-ounce) envelope unflavored gelatin
- 1/3 cup boiling water
- 1½ cups sliced fresh or frozen strawberries , thawed
- 1/2 cup fresh or frozen sliced rhubarb , thawed
- 1½ cups sugar, divided
- 2 tablespoons light corn syrup
- 2 large egg whites
- 1½ cups heavy cream, whipped
Instructions for Strawberry Rhubarb Chiffon Pie1. Preheat oven to 400˚.
2. To prepare crust, place graham crackers in a food processor; process until finely ground. Add 1/2 cup sugar and melted butter; process until well combined. Press crumb mixture into the bottom of a lightly greased 9-inch spring-form pan, forming a smooth layer. Place pan on a baking sheet; bake at 400˚ for 10 minutes. Cool completely.
3. To prepare pie, place 2 tablespoons cold water in a small bowl; sprinkle with gelatin. Let stand 2 minutes; stir in boiling water. Combine strawberries, rhubarb, and 1 cup sugar in a saucepan; bring to a boil. Cook 5 minutes; remove pan from heat. Strain strawberry mixture through a sieve over a bowl, pressing as you work. Discard solids. Stir 2 tablespoons gelatin mixture into fruit mixture.
4. Combine remaining 1/2 cup sugar, remaining 2 tablespoons cold water and corn syrup in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes. Place egg whites in a large bowl; using clean, dry beaters, beat egg whites with an electric mixer until soft peaks form. (A stand mixer is best for this job.) With motor running, gradually add hot sugar syrup; beat until stiff peaks form. Let egg white mixture stand until cool. Fold egg white mixture into whipped cream; fold in gelatin. Pour cream mixture into cooled, prepared crust.
5. Drizzle fruit mixture over top; swirl with the tip of a paring knife. Chill 8 hours or overnight. Run a butter knife around the edges of pie; release spring-form ring.