Desserts | Easter | Mother's Day | Pie | Spring | Summer | Valentine's Day
ByStephanie Wilson
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This Strawberry Chiffon Pie with a graham cracker crust is an iconic vintage recipe that’s soft, summery, and delicious. And the recipe carries with it a good bit of lost history. Serve it at your next summer gathering where it is sure to become a talking point!
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A Forgotten Strawberry Chiffon Pie History
So many dog-eared recipes occupying space in our recipe boxes have long-forgotten stories. I’m so thankful this recipe’s story came to light and will have new life on my table as a lighter alternative to my Summer Berry Vanilla Pudding Pie.
Victoria BC’s Princess Mary Strawberry Chiffon Pieis vintage for surebut delicious enough to deserve some new attention.
I won’t tell you the year I was born. But this Strawberry Chiffon Pie has a connection with that day… at least in my history. And let’s just say it was a few more years ago than I wish.
The Story
On the day I was born, in the middle of an unusual Seattle heatwave, my mother, with a burst of energy, made this Strawberry Chiffon Pie, as well as a large steamed salmon. And yes, this was before anyone had air conditioning. My poor mother. Later that day, she went to the hospital, and I made my appearance. She says my dad ate very well that week.
This recipe was passed around among my mother’s friends in the day as it was a favorite dessert when dining at a popular restaurant. And, of course, I have a particular fondness for it on my birthday or frankly… any day. It was delicious then… and it’s amazingly delicious now. So thankful for the story behind the recipe card now worn around the edges.
Bringing the dog-eared recipe card to life begins with this story.
Princess Mary
Princess Mary was a passenger ship, built in 1910 Scotland, and made her first trip on the Nanaimo-Comox–Vancouver service by 1911. Later, she carried soldiers during World War I before being taken out of service in 1952. By 1954, the hull of the ship was lost at sea but the remaining pieces were dry-docked in Victoria’s Harbor and converted into a restaurant.
Victoria B.C., Princess Mary, and Strawberry Chiffon Pie
Victoria is an easy trip from Seattle across Puget Sound. Many of my parents’ friends would jump back and forth between Victoria and Seattle, often dining in the popular Princess Mary dining room.
As of 2011, the storied Princess Mary, sadly, is no more. “The restaurant has been a Victoria landmark for generations, a place of fine seafood dining where families gathered to mark their birthdays and anniversaries. Romances were sparked on the dance floor, proposals made at the tables, marriages celebrated in the banquet hall.”
Frequently Asked Questions
Have you made any changes to the original recipe?
The original recipe contained whipped raw egg whites. I’m not into raw egg whites so I’ve updated and replaced the egg whites with meringue powder.
Can I substitute anything for the gelatine to make this pie vegetarian?
Yes! You can substitute agar agar flakes in a 1:1 ratio.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Easy Ice Cream Pie with Graham Cracker Crust
- Old Fashioned Strawberry Rhubarb Pie
- No Bake Peanut Butter Pie with Graham Cracker Crust
- Easy Blueberry Peach Pie
- Old Fashioned Lemon Icebox Pie
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Princess Mary’s Strawberry Chiffon Pie
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 6 reviews
- Author: Stephanie Wilson
- Total Time: 2 hours 5 minutes
- Yield: 10 servings 1x
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Description
So many dog-eared recipes occupying space in our recipe boxes have long-forgotten stories. I’m so thankful this recipe’s story came to light and will have new life on my table. Victoria BC’s Princess Mary Strawberry Chiffon Pieis vintage for surebut delicious enough to deserve some new attention.
Ingredients
UnitsScale
For the Crust:
- 18 graham crackers (2 cups crushed)
- 1/3 cup unsalted butter, melted
- 1/4 cup sugar
For the Filling:
- 1 pint fresh strawberries, crushed (1-1/4 cup)
- 1/2 cup sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1/2 cup very hot water
- 1 tablespoon lemon juice
- dash of salt
- 1/2 cup heavy whipping cream, whipped
- 4 teaspoons meringue powder
- 4 tablespoons water
- 1/4 cup sugar
Garnish:
- Whipping cream
- sliced strawberries
Instructions
For the Crust:
- Heat oven to 375 degrees. Crush the graham crackers in a food processor.
- Cream the butter in a mixer and blend in crushed graham crackers and 1/4 cup of sugar.
- Place the crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form acrust. Bake 8 to 10 minutes, or until golden brown. Cool.
For the Filling:
- Crush the strawberries in a medium-size bowl to make about 1-1/4 cups. Sprinkle 1/2 cup sugar over the strawberries and allow to stand or macerate for 30 minutes.
- In a separate bowl, soften gelatin in cold water and dissolve in hot water. Let cool. Add the lemon juice and a dash of salt to the strawberries. When the gelatine has cooled, add it also to the strawberries and lemon mixture.
- Chill the strawberries until mixture mounds when spooned, about 1 hour.
- Meanwhile, whip the heavy whipping cream until stiff peaks form. Fold into the gelled strawberry filling.
- In a stand mixer or with a handheld mixer, beat the meringue powder, water, and 2 tablespoons of sugar until soft peaks form, about 5 minutes. Gradually add remaining sugar and beat until stiff peaks form. Fold into the strawberry mixture and pour into prepared crust. Chill until firm.
- Top with additional whipping cream and sliced strawberries.
Notes
For a vegetarian pie, the gelatine can be swapped for agar agar in a 1:1 ratio.
- Prep Time: 35 minutes
- Chilling / Resting Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 31
- Sodium: 149
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 3
- Cholesterol: 33
