Chiffon pie is an American dessert pie with a light, custard-like filling made airy by folding in whipped egg whites, set in a pre-baked pie crust. It was created in Los Angeles in 1926 by Monroe Boston Strause, sometimes called the "Pie King," and is a close cousin of chiffon cake, which uses the same whipped-egg-white technique but was developed separately by Harry Baker the following year. Fillings are most often citrus, such as lemon, lime, or orange, though chocolate, coconut, and even pumpkin versions exist.