Strawberry Chiffon Pie Recipe
Strawberry chiffon pie is a perfect dessert for spring or summer and a real treat for berry lovers. Set in a graham cracker crust with a filling of whipped cream along with egg whites lemon juice, sugar and gelatin, the strawberry chiffon pie is a frozen pie that would go wel with strawberry sauce.
Ingredients
1 pint fresh strawberries
1/2 cup sugar
1 envelope (1 tablespoon) unfavored gelatin
1/4 cup cold water
1/2 cup hot water
1 tablespoon lemon juice
1/2 cup heavy cream, whipped
2 egg whites
1/4 cup sugar
1 9-inch Graham-cracker Crust,
Directions
Crush strawberries (makes 1 1/4 cups); cover with 1/2 cup sugar; let stand 30 minutes.
Soften gelatin in cold water; dissolve in hot water.
Cool.
Add strawberries, lemon juice, and dash salt.
Chill till mixture mounds when spooned.
Fold in whipped cream.
Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating till stiff peaks form.
Fold into strawberry mixture.
Pour into crust.
Chill firm.
Top with more whipped cream and berries.
Soften gelatin in cold water; dissolve in hot water.
Cool.
Add strawberries, lemon juice, and dash salt.
Chill till mixture mounds when spooned.
Fold in whipped cream.
Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating till stiff peaks form.
Fold into strawberry mixture.
Pour into crust.
Chill firm.
Top with more whipped cream and berries.
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