Strawberry Chiffon Pie

• 1 pt. fresh strawberries
• 1/2 c. sugar
• 1 envelope unflavored gelatin
• 2/3 c. cold water
• 1 Tbsp. lemon juice
• 2 egg whites
• 1/4 c. sugar
• 1/2 c. whipping cream, whipped
• 1 (9-inch) baked pastry shell, cooled

1. Crush strawberries (about 1 cup); add 1/2 cup sugar and let stand 30 minutes.
2. Soften gelatin in water; dissolve over low heat; cool.
3. Add strawberries, lemon juice and dash of salt. Chill, stirring occasionally, until partially set.
4. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating until stiff peaks form.
5. Fold in strawberry mixture, then whipped cream. Chill until mixture mounds. Pile into cooled shell. Chill firm, about 5 hours.
6. Trim with whipped cream.

fresh strawberries, sugar, unflavored gelatin, cold water, lemon juice, egg whites, sugar, whipping cream, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068409 (may not work)