McCall's Lost Cookbook
McCall’s Lost Cookbook
I am looking for a recipe for strawberry chiffon pie from a McCall’s cookbook entitled, "Pies", from the late sixties. There was a pie recipe that used Jello, whipping cream and it was really light and fluffy. Does anyone out there have this recipe?
Thank you so much for your help. Lori Lindert
I have been searching for McCall’s Pies cookbook, and am sorry to say that I haven’t had much success. The closest thing I could find is the 1978 McCall’s Superb Dessert Cookbook, and even then I could not pull any recipes from it. Strawberry Chiffon Pie is a classic that makes mouths water! The following recipe may work for you.
Strawberry Chiffon Pie
1 pint fresh strawberries, washed and sliced in halves
1/2 cup sugar
1 envelope of unflavored gelatin (1 tablespoon)
3/4 cup cold water
1 tablespoon fresh lemon juice
dash of salt
2 egg whites at room temperature
1/4 cup sugar
1/2 cup whipping cream, whipped
9-inch baked pastry shell
In a medium bowl, roughly mash the strawberries with a potato masher. Add 1/2 cup sugar to the berries, stir, and set aside for 1 hour.
In a small saucepan, stir together the gelatin and cold water. Turn heat to low to dissolve. Allow to cool.
Combine strawberries, lemon juice and salt in medium bowl. Add cooled gelatin mixture to strawberry mixture and stir. Chill, stirring occasionally, until mixture is partially set.
Beat egg whites until soft peaks form. Gradually add the 1/4 cup sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the egg whites into the strawberry mixture. Then, fold in the whipped cream. Refrigerate until mixture is set enough to mound. Pile into a baked and cooled 9-inch pastry shell.
Return pie to refrigerator and chill until filling is firm, about 5 hours. Garnish with additional whipped cream, if desired.