Strawberry Chiffon Pie
Strawberry Chiffon Pie is a light and refreshing dessert for a hot summer day, and is especially good if you have fresh picked berries!
- 1 pie crust, baked
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/3 cup water
- 3 egg yolks, beaten
- 3 tablespoons lemon juice
- Dash salt
- 2-1/2 cups fresh strawberries, crushed, about 1-1/2 cups after crushing
- 3/4 cup whipping cream
- Halved fresh strawberries, optional
Preparation time 90mins
Cooking time 120mins
Adapted from bhg.com
Prepare and bake pie crust with your preferred method; set aside.
In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.
In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiffpeaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.
NOTE: To make this Strawberry Chiffon Pie with reduced fat, omit the whipping cream. In a large bowl combine 2 tablespoons dried egg whites and 6 tablespoons lukewarm water. Stir 2 minutes or until completely dissolved. With an electric mixer, beat on medium speed until stiff peaks form. Fold into chilled strawberry mixture.