Strawberry Chiffon Pie
Ingredients
- 1 pint Fresh strawberries, washed and sliced in halves
- 0.5 cup Sugar
- 1 each Envelope of unflavored gelatin (1 tablespoon)
- 0.8 cup Cold water
- 1 tsp Fresh lemon juice
- 2 each Egg whites
- 0.3 cup Sugar
- 0.5 cup Whipping cream, whipped
- 1 each 9-inch pastry shell, baked
Instructions
- 1
In a medium bowl, roughly mash the strawberries with a potato masher.
- 2
Add ½ cup sugar to the berries, stir, and set aside for 1 hour.
- 3
In a small saucepan, stir together the gelatin and cold water.
- 4
Turn heat to low to dissolve.
- 5
Allow to cool.
- 6
Combine strawberries, lemon juice and salt in medium bowl.
- 7
Add cooled gelatin mixture to strawberry mixture and stir.
- 8
Chill, stirring occasionally, until mixture is partially set.
- 9
Beat egg whites until soft peaks form.
- 10
Gradually add the ¼ cup sugar, a tablespoon at a time, and beat until stiff peaks form.
- 11
Fold the egg whites into the strawberry mixture; then, fold in the whipped cream.
- 12
Refrigerate until mixture is set enough to mound.
- 13
Pile into a baked and cooled 9-inch pastry shell.
- 14
Return pie to refrigerator and chill until filling is firm, about 5 hours.
- 15
Garnish with additional whipped cream, if desired.