When it comes to refreshing summer desserts, strawberry chiffon pie takes the crown. With a delicate mousse-like filling and a buttery crust, this dessert offers the perfect balance of sweetness and texture. Even better? You can make it quickly and effortlessly using your Thermomix.
Whether you’re entertaining guests or simply indulging your sweet tooth, this chilled pie delivers a luscious bite in every slice. It’s pretty in pink, creamy but light, and packed with real strawberry flavor. The Thermomix helps streamline the process—no gelatin clumps, no over-whipping—just smooth, foolproof chiffon magic.
Looking for a savory balance? Don’t miss our Onion Dip with Thermomix for the perfect pairing.
What Makes Strawberry Chiffon Pie So Special?
Chiffon pies stand out because they blend the best of both worlds—richness from cream and fluffiness from whipped egg whites or whipped cream. The texture is somewhere between mousse and cloud, held together with a gentle gelatin base.
The strawberry version adds a fruity brightness that keeps the dessert from feeling too heavy. It’s lighter than cheesecake but more satisfying than gelatin-based desserts. And in Thermomix, the delicate steps like whipping, blending, and stabilizing come together beautifully.
Ingredients You’ll Need for This Pie
To make this chilled masterpiece, gather the following ingredients:
- 250g fresh strawberries (hulled)
- 100g sugar
- 200ml whipping cream
- 2 egg whites
- 1 tbsp gelatin powder
- 50ml cold water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 pre-baked graham cracker or biscuit crust (store-bought or homemade)
Optional toppings include sliced strawberries, whipped cream, or mint leaves.
Thermomix Steps: From Puree to Perfection
The beauty of Thermomix is that it handles multiple techniques without you needing multiple bowls. Here’s how to make the strawberry chiffon filling:
- Strawberry puree: Add strawberries and sugar to Thermomix bowl. Blend 10 sec/speed 7. Heat 3 min/100°C/speed 2.
- Add gelatin: While still warm, add softened gelatin (pre-soaked in cold water). Mix 10 sec/speed 3.
- Cool: Let the mixture sit in the fridge for 15–20 mins to slightly thicken.
- Whip cream: Insert butterfly. Add cream and vanilla. Whip 20 sec/speed 3.5 (watch closely).
- Fold: Gently fold whipped cream into the strawberry base.
- Whip egg whites: Wash bowl, insert butterfly, add egg whites and lemon juice. Whip 2 min/speed 4 until stiff peaks form.
- Final mix: Fold whites gently into filling. Pour into crust and chill 4+ hours.
Choosing the Right Crust
A pre-baked crust provides a sturdy, slightly sweet base to support the airy filling. Popular choices:
- Graham cracker crust
- Digestive biscuit crust
- Almond or coconut crust (for gluten-free)
- Chocolate cookie crust (for a twist)
Make it in your Thermomix by pulsing biscuits and butter, then pressing into a pie tin and baking 10 minutes at 180°C.
Can I Use Frozen Strawberries?
Yes! If strawberries aren’t in season, frozen berries will still work beautifully. Just thaw completely and drain excess water before pureeing to avoid a watery filling.
Add a Decorative Touch
Once the pie is chilled and set, take it up a notch with toppings:
- Fresh sliced strawberries
- Dollops of whipped cream
- Edible flowers
- White chocolate curls
- Mint leaves for color contrast
Presentation counts, especially when you want your dessert to make a statement on the table.
Make It Vegan or Dairy-Free
Want to serve a plant-based crowd? Here’s how:
- Use coconut cream or almond cream instead of dairy cream
- Replace egg whites with aquafaba (chickpea water), whipped into stiff peaks
- Use vegan gelatin (like agar agar) to stabilize the filling
- Pair with a dairy-free biscuit base
It’ll still be airy and fruity—just with a plant-based twist.
How to Store Leftovers (If You Have Any!)
This pie stores well in the fridge for up to 3 days. Cover it tightly with foil or plastic wrap. Because the filling is light and gelatin-based, it’s best eaten cold and fresh.
Avoid freezing, as the texture may separate upon thawing.
Perfect for Special Occasions
Strawberry chiffon pie is a showstopper for:
- Bridal showers
- Mother’s Day brunch
- Summer cookouts
- Valentine’s Day
- Any event needing a no-bake dessert that looks stunning
It’s elegant enough for formal events, yet easy enough to whip up for casual dinners.
Frequently Asked Questions
Can I make strawberry chiffon pie without gelatin?
Yes. Use agar agar for a vegetarian option, but follow specific instructions as it sets faster and firmer than gelatin.
How long does chiffon pie take to set?
At least 4 hours in the fridge. For best results, let it sit overnight.
Can I freeze strawberry chiffon pie?
Not recommended. The fluffy filling may become icy and lose texture when thawed.
Is Thermomix necessary for this recipe?
No, but it simplifies multiple steps like pureeing, whipping, and mixing in one appliance.
Can I use other fruits?
Yes! Raspberry, mango, and blueberry versions also work beautifully with the same method.
A Dessert Worth the Chill Time
Strawberry chiffon pie might require some cooling time, but it’s totally worth the wait. The contrast of the crisp crust and airy, fruity filling is refreshing and satisfying. It feels indulgent yet light—and that’s a rare combo.
Looking for a drink to serve alongside? Try our Strawberry Coconut Piña Colada Swirl for a double-strawberry dessert pairing!
Conclusion: Fresh, Fluffy, and Full of Flavor
With its pretty pink hue, soft mousse texture, and fruity brightness, strawberry chiffon pie is a go-to for anyone looking to impress with minimal effort. Thanks to the Thermomix, the process is seamless, the results are stunning, and the compliments are guaranteed.
Round out your dessert table with our Frozen Pineapple Coconut Daiquiri and your next gathering is sorted.