Chiffon pie

The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue.

[4][5] The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.

[7] The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.

[8] Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child.

[9] The popularity of the pie was such that Strause traveled as much as 30,000 miles a year teaching the technique to hotels and restaurants.