A cloud without doubt - strawberry-raspberry chiffon pie - Brief Article - Recipe

Sunset, June, 2000 by Jerry Anne Di Vecchio

* When eating raw eggs became cause for concern, a number of popular dishes got pushed aside, including cloud-light chiffon pie, which depends on whipped egg whites for its volume and fluffy texture. Now the pie can safely return. Pasteurized dried egg whites-once difficult to find-are available in most supermarkets and do an impressive job. One product (Just Whites) is pure dried egg whites; another (made by Wilton Enterprises) is a meringue powder. Whipped into a plain meringue, either mixture tastes of processing. But with a flavorful dose of berry pur[acute{e}]e and a little whipped cream to smooth over the issue, this cool summer treat offers pure pleasure--no caution required.

Strawberry-Raspberry Chiffon Pie

PREP AND COOK TIME: About 40 minutes, plus at least 3 hours to chill

NOTES: The proportions in this recipe are based on 2 large egg whites. Although the package directions for both dried egg whites and meringue powder suggest using 2 teaspoons of the mixture as the equivalent of 1 egg white, you need 1 tablespoon dried egg whites or meringue powder and 3 tablespoons water to equal 1 large egg white (Sunset recipes are tested with large eggs). You can also put the pie filling in a 9-inch graham cracker crust.

MAKES: 8 or 9 servings

2 cups strawberries, hulled

1 cup raspberries

1 envelope unflavored gelatin

3/4 cup sugar

1 tablespoon lemon juice

2 tablespoons dried egg whites or meringue powder (see notes)

1/2 cup whipping cream

1 baked 9-inch pie crust

1. Rinse and drain strawberries and raspberries. Set aside several perfect berries. In a blender, whirl remaining berries until smooth.

2. In a 2- to 3-quart pan, mix gelatin with 1/3 cup sugar. Place a fine strainer over pan and rub berry pur[acute{e}]e through it; discard seeds. Stir mixture over high heat just until boiling, about 2 minutes. Let cool to room temperature, about 20 minutes (or nest pan in ice water and stir frequently until cool but still liquid, 2 to 4 minutes). Stir in lemon juice.

3. In a deep bowl, combine dried egg whites with 6 tablespoons water; dissolve as directed on package. With a mixer on high speed, whip whites to a thick foam. Continue beating, gradually adding remaining sugar, until whites hold distinct peaks.

4. In another bowl, with unwashed beaters, whip cream on high speed until it holds soft peaks. Fold cream into berry mixture, then fold in whipped egg whites until most of the streaks are blended in. If mixture is not thick enough to hold soft mounds, nest bowl in ice water and gently fold occasionally for 2 to 4 minutes. Pour filling into pie crust; cover airtight without touching filling (set pie on a baking sheet and invert a large bowl over it). Chill until firm enough to cut, at least 3 hours or up to 2 days. Garnish with reserved berries.

Per serving: 233 cal., 42% (99 cal.) from fat; 3.5 g protein; 11 g fat (4.3 g sat.); 31 g carbo (1.8 g fiber); 129 mg sodium; 15 mg chol.