This invention relates to a liquid, heat gellable food, to a method for the preparation of this liquid food, and to the use thereof in pastry, desserts, and the like. The liquid, heat gellable food of the invention comprises a denatured, non-coagulated whey protein and an edible base, and is especially suitable as a pie filling. When the liquid, heat gellable food is heated during the end application, such as baking in the oven, the structure of the liquid food becomes firm due to gelling and stays firm when cooled down and stored. Furthermore, the food of the invention has a long shelf-life.
