Strawberry Chiffon Pie

This recipe serves:  8

1 envelope plain gelatin, about 2 1/2 teaspoons
3/4 cup cold water
1 pint strawberries, plus 8 strawberries for garnish
3/4 cup sugar
1 tablespoon fresh lemon juice
pinch salt
2 egg whites
1 9-inch crumb crust, baked
1. Place the cold water in a small heat proof dish. Sprinkle the gelatin into the water. When the gelatin has absorbed the water, melt the mixture by placing the dish over a samll pot of simmering water. Set aside and let cool to room temperature.

2. Hull 1 pint of strawberries. Puree them with the sugar, lemon juice and salt in a blender or food processor. Transfer the strawberry mixture to a large mixing bowl.

3. Stir the gelatin mixture into the strawberry mixture and refrigerate for 30 minutes.

4. Whip the egg whites to soft peaks and fold them into the strawberry mixture. Pour the mixture into the crumb crust and refrigerate for several hours until set.

5. To serve, cut the pie into 8 pieces and decorate each piece with a strawberry.

Serving Size: 1 piece

SEE ALL THE FACTS

• Print this recipe