Strawberry Chiffon Pie
- 1 quart strawberries, hulled, plus 1 pint, for garnish
- 1 cup plus 2 tablespoons sugar
- 1 1/2 1/4-ounce envelopes unflavored gelatin (1 1/2 tablespoons)
- 2 large egg whites
- Pinch of cream of tartar
- 2 tablespoons fresh lemon juice
- 1/2 cup creme fraiche
- Almond Shortbread Crust (recipe follows)
- 40 shortbread cookies (about 18 ounces)
- 1 1/4 cups blanched whole almonds, toasted
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- (makes two 8-inch crusts)
- Combine 1 quart strawberries and 1/2 cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree.
- Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
- In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar.
- Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes.
- Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
- Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat.
- Gradually whisk in the remaining puree; whisk in the lemon juice.
- In a small bowl, whisk the creme fraiche until soft peaks form; whisk into the puree mixture.
- Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix).
- Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
- Thinly slice the remaining pint strawberries.
- Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar.
- Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours.
- Serve the pie, cut into wedges and garnished with sliced strawberries.
- Preheat the oven to 350F.
- Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form.
- Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form.
- Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture.
- Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes.
- Transfer to a wire rack to cool completely.
strawberries, sugar, unflavored gelatin, egg whites, cream of tartar, lemon juice, creme fraiche, shortbread crust, shortbread cookies, almonds, sugar, salt, unsalted butter
Taken from www.epicurious.com/recipes/food/views/strawberry-chiffon-pie-393003 (may not work)