The best delicious Strawberry Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Chiffon Pie recipe today!
Hello my friends, this Strawberry Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Strawberry Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Strawberry Chiffon Pie.
What Makes This Strawberry Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry Chiffon Pie.
Ready to make this Strawberry Chiffon Pie Recipe? Let’s do it!
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-CHOCOLATE PASTRY-
1 1/4 c All-purpose flour
1/4 c Sugar
3 tb HERSHEY’S Cocoa
1/4 ts Salt
1/3 c Vegetable oil
3 tb Cold water
FILLING
3 oz Strawberry flavored gelatin
3/4 c Boiling water
1 1/2 c Chopped fresh strawberries
2 c Non-dairy whipped topping
-(frozen), thawed
1/2 c HERSHEY’S Chocolate Chips
-(Semi-Sweet)
1 ts Shortening
-(do not use butter,
– margarine or oil)
8 Whole strawberries
1. Prepare CHOCOLATE PASTRY.
2. In medium bowl, dissolve gelatin in water; cool slightly. Crush
strawberries or puree to equal 3/4 cup. Stir strawberry puree into
gelatin mixture; refrigerate until partially set (consistency of
unbeaten egg whites). Fold whipped topping into strawberry mixture.
Spoon into prepared crust. Refrigerate 2 to 3 hours or until set.
3. Line tray with wax paper. In small microwave-safe bowl, place
chocolate chips and shortening. Microwave at HIGH (100%) 1 minute;
stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, just until chips are melted when
stirred. Dip whole strawberries into melted chocolate; place on
prepared tray. Refrigerate, uncovered, about 30 minutes or until
chocolate is firm. Just before serving, garnish pie with
chocolate-covered strawberries. Cover; refrigerate leftover pie. 8
servings.
CHOCOLATE PASTRY:
1. In medium bowl, stir together flour, sugar, cocoa and salt. In
measuring cup, place oil; add water. Do not stir. Pour liquid over
flour mixture; stir lightly with fork until well blended (if mixture
is too dry, add 1 to 2 teaspoons additional cold water).
2. With hands, shape mixture into ball. Place between 2 pieces of wax
paper; roll into 12-inch circle. Peel off top sheet of paper.
3. Gently invert pastry over 9-inch pie plate; peel off paper. Fit
pastry into pie plate. Fold under extra pastry around edge; flute
edge. With fork, prick bottom and sides of crust thoroughly.
Refrigerate about 30 minutes.
4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool
completely.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
8 Servings
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