Strawberry Chiffon Pie
In a small saucepan, stir together the gelatin and cold water. Turn heat to low to dissolve. Allow to cool.
Combine strawberries, lemon juice and salt in medium bowl. Add cooled gelatin mixture to strawberry mixture and stir. Chill, stirring occasionally, until mixture is partially set.
Beat egg whites until soft peaks form. Gradually add the 1/4 cup sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the egg whites into the strawberry mixture. Then, fold in the whipped cream. Refrigerate until mixture is set enough to mound. Pile into a baked and cooled 9-inch pastry shell.
Return pie to refrigerator and chill until filling is firm, about 5 hours. Garnish with additional whipped cream, if desired.
Recipe editor Patricia Mitchell
Online Since 1997
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