Strawberry Chiffon Pie
- Baked Graham-Cracker Crumb Crust
- 1 pint strawberries
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup heavy cream
Prepare Baked Graham-Cracker Crumb Crust; cool.
In large bowl, crush enough berries to make 1 cup; reserve remaining berries for garnish. Stir1/4 cup sugar into crushed berries; let stand 20 minutes.
In 1-quart saucepan, sprinkle gelatin over water to soften. Let stand 1 minute. Over low heat, heat until gelatin is dissolved, stirring constantly. Stir into crushed berries. Chill about 10 minutes until mixture mounds when dropped from spoon, stirring occasionally.
In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in remaining 1/4 cup sugar, 2 tablespoons at a time, beating until sugar is dissolved and stiff peaks form. Gently fold egg whites into chilled berry mixture.
In small bowl with mixer at high speed, beat cream until soft peaks form; gently fold into berry mixture. Pour into piecrust. Refrigerate until serving time, about 2 hours. Garnish with reserved berries.
Raspberry Chiffon Pie: Prepare as above but substitute 1 pint raspberries for the strawberries.
Peach Chiffon Pie: Prepare as above but substitute 13A cups chopped, peeled peaches for the strawberries.