Strawberry Chiffon Pie
- 1 pie shells, baked (either storebought or your own recipe) or 1 crumb pie crust, chilled (either storebought or your own recipe)
- 1 pint strawberry
- 3/4 cup sugar
- 1 tablespoon gelatin
- 1/4 cup water, cold
- 1/2 cup water, boiling
- 1 tablespoon lemon juice (fresh is best)
- 1/4 teaspoon salt
- 1/2 cup heavy cream, whipped
- 1 egg white, stiffly beaten
- Wash berries.
- Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
- Soften gelatin in cold water for five minutes, then dissolve in boiling water.
- Combine with crushed berries, lemon juice and salt.
- Cool; when it begins to thicken, fold in whipped cream and egg whites.
- Fill the crust and chill.
- Garnish with whipped cream and whole berries.
pie shells, strawberry, sugar, gelatin, water, water, lemon juice, salt, heavy cream, egg
Taken from www.food.com/recipe/strawberry-chiffon-pie-229183 (may not work)