Chiffon Pie Fillings

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.