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Chiffon Pie Fillings
Appears in
Published 2008
Chiffon fillings have a light, fluffy texture created by the addition of beaten egg whites and, sometimes, whipped cream. The egg whites and cream are folded into a cream or fruit base that is stabilized with gelatin. The folding-in of the egg whites and the filling of the baked pie shells must be done before the gelatin sets. After the pie is chilled to set the gelatin, the filling should be firm enough to hold a clean slice.
When chiffon filling contains both egg whites and whipped cream, most chefs and bakers prefer to fold in the egg whites first, even though they may lose some volume. The reason is that if the cream is added first, there is more danger it will be overbeaten and turn to butter during the folding and mixing procedure.