Do you have no time at all, but want to please your loved one? This cake is what you need! For those who don’t know how to cook and for those who have an allergy to eggs and/or gluten. You can make great chiffon pie without baking at all!


For the crust:

Variant 1:

2 cups any biscuits crumbs
1/2 cup butter (1 stick), melted
(optionally: 2 or 3 tbsp sugar)

Just  mix all together and make the base 🙂 Put it in a springform pan. Better with a glass base – or put a parchment on the base. But never cut a pie on the parchment if under it a nonstick base! You can damage the base with a knife.

You can also bake the crust for 5 to 10 minutes (in the oven, preheated until 180C = 350F) or until the edges will be barely browned.

110-125 g of softened butter (1 piece)
1+1/2 cups of all-purpose flour , you can use a gluten-free
2 tablespoons of sugar. Mix all, make the base and bake 15 minutes (in the oven, preheated until 180C = 350F).

For the top:
2 cups whipping cream (=heavy cream)
1 or 3/4 cup sweetened condensed milk
3/4 cup water (or 1 cup any juice)
1 envelope of gelatin (=1 tbsp)
(optionally: juice of 1 lime or 1 lemon)

In a small saucepan over medium heat, mix water or a juice and gelatin until dissolved. Remove from heat. Stir in the condensed milk. Cool slightly. Beat the whipping cream until soft peaks form. Add the mixture of condensed milk with gelatin and beat all together about 1 minute.

Pour filling on the crumb crust. Refrigerate at least 1 hour, better several.

Chiffon pies with a fresh or canned fruits or/and berries look really great (fruits-berries can also be covered with juicy jelly.

If you want a juicy jelly on the top ( mix 1 cup of juice +1 tbsp of gelatin), don’t pour it hot on the cream mixture! After put the pie in the refrigerator for another couple of hours.

I wanted to try the new silicone form from IKEA:


I baked crust in shape of heart also in the form with a non-stick coating. Ungreased.


Both hearts were not coincided by the sizes, but it is possible to stretch the silicone a little 🙂


However to take out such gentle cake as a chiffon from the deep silicone form without loss the shape it is impossible 😦 Especially if the bottom of the form with a set of tiny details, as here. As a result, I just smoothed creamy top and stuck all berries that I had 🙂 Blueberry and cream – it is soooo tasty!


I recommend this heavy cream and this condensed milk, they both without harmful carrageenan which is added in many products today.


And the Knox is just wonderful gelatin! I baked my crust this time with gluten free mix (the name is visible on the photo) and it isn’t similar to base from wheat flour at all! Rice taste was felt very much. I usually put brown sugar or 1 tsp of molasses to a gluten free flour and it add just amazing taste! This time I put usual white sugar. And in such variant this base wasn’t really tasty to me. But I ate for 1 time half of the creamy top of the heart 😉 But for the next day I didn’t gain weight at all!




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