In fashion, chiffon is a light and shimmery fabric. Translated into a pie, the meaning is much the same, for chiffon fillings are nothing more than an egg yolk custard into which beaten egg whites and whipped cream are folded. The resulting pie is at once creamy and rich, with an ethereal taste and texture. Chiffon pies are deceptively light, by virtue of their airiness and slightly trembly nature.
A little gelatin gives stability to these pies and makes the fluffy filling just firm enough to cut neatly. Unflavored gelatin—not be confused with sweetened, fruit-flavored gelatin mixes—is quite simple to work with. Once it has been softened in cold liquid, it dissolves easily into the other ingredients, but you must be careful not to boil it while cooking the custard, or its jelling power will be diminished.
Making a chiffon pie is not difficult, but it does require that you have your wits about you and that you be around to keep an eye on things for a while. Knowing when to remove the custard from the heat, and when it is ready to receive the whipped cream and beaten egg whites, is important. These recipes are detailed enough that if you follow them carefully, you will have success.
Note: Gauging when the cooled, partially set custard is ready to be taken from the refrigerator and folded together with beaten egg whites and/or whipped cream is the only challenging moment in producing a lofty, smooth chiffon pie. A custard that is too cold and stiff will be difficult to fold into the other ingredients. Since exact, to-the-minute timing isn’t possible to provide considering every variable, I have given visual clues and approximate times in the recipes, and suggest you proceed with whipping the cream and beating the egg whites, using a hand-held electric mixer, 5 to 10 minutes before you anticipate the custard to be properly chilled. After you’ve made a pie or two, you’ll follow your instincts and know what timing works for you.