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)

1. 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.
2. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
3. In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar.
4. 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.
5. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
6. Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat.
7. Gradually whisk in the remaining puree; whisk in the lemon juice.
8. In a small bowl, whisk the creme fraiche until soft peaks form; whisk into the puree mixture.
9. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix).
10. Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
11. Thinly slice the remaining pint strawberries.
12. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar.
13. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours.
14. Serve the pie, cut into wedges and garnished with sliced strawberries.
15. Preheat the oven to 350F.
16. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form.
17. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form.
18. Add the butter, and process until the mixture comes together.
19. Coarsely chop the remaining almonds, and stir into the crust mixture.
20. 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.
21. 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)