Strawberry Chiffon Pie

• 2 1/2 cups sliced unsweetened strawberries
• 1 (8 ounce) envelope unflavored gelatin
• 2 tablespoons lemonade concentrate
• 1/2 cup sugar
• 3 egg whites, lightly beaten
• 1 tablespoon orange juice
• 1 1/2 cups light whipped topping
• 1 graham cracker crust
• 4 large fresh strawberries, halved

1. Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling.
2. In a aucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes Stir in sugar and reserved strawberry puree.
3. Cook and stir over medium heat until mixture comes to a boiland gelatin is dissolved. Remove from heat.
4. Stir a small amount of filling into egg whites; return all to the pan, stirring constantly.
5. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened(do NOT boil!).
6. Remove from heat; stir in orange juice.
7. Cover and refrigerate for 2 hours, stirring occasionally.
8. Fold in whipped topping; spoon into crust.
9. Cover and refrigerate for 2 hours or until set.
10. Just before serving, garnish with half strawberries.

unsweetened strawberries, unflavored gelatin, lemonade concentrate, sugar, egg whites, orange juice, light whipped topping, graham cracker crust, fresh strawberries

Taken from www.food.com/recipe/strawberry-chiffon-pie-301967 (may not work)