Chiffon Pies—Light as Sea Foam

Chiffon pies need no introduction to farm cooks—they know how beautiful and refreshing the dessert can be. And they have worked out rules for making these pretty pies.

The first step is to dissolve gelatin and sugar in fruit juice or other liquid over heat. The next is to chill the mixture until it mounds slightly when dropped from a spoon. Test frequently. Then it’s time to beat egg whites until they form glistening, stiff peaks and fold them into the gelatinized filling. If this mixture mounds, spoon it into the crust; if it doesn’t, chill it briefly to the mounding stage. The secret of fluffy chiffon pies is not to let the gelatin mixture get too firm before folding in egg whites (and whipped cream, if it is used). Chill pie until firm before cutting.