Strawberry Chiffon Pie Recipe
Ingredients:
- 1 baked pastry shell
- 1 envelope unflavored gelatine
- 1/3 cup cold water
- 3/4 to 1 cup granulated sugar
- 3 egg yolks
- 3 tablespoons lemon juice
- Dash of salt
- 2 1/2 cups strawberries
- Dried egg whites equivalent to 3 fresh
- egg whites or 1 cup whipping cream
- Halved strawberries (optional)
- Strawberry or mint leaves (optional)
Directions:
- In a small saucepan stir gelatine into cold water. Let stand 1 minute. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatine mixture to a medium bowl; stir in crushed strawberries. Cover and chill until mixture mounds when spooned, stirring occasionally.
- In a medium mixing bowl prepare and beat dried egg white product to stiff peaks according to package directions, or whip the cream to soft peaks. With a wooden spoon or rubber spatula, gently fold egg white mixture or whipped cream into strawberry mixture. Spoon filling into cooled crust. Cover and refrigerate at least 4 hours or until filling is firm.
- Garnish with halved strawberries and strawberry or mint leaves, if desired. Makes 8 servings.