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Total Time
30mins
Prep 30 mins
Cook 0 mins

Deliciously light and refreshing, this old-fashioned summer time favorite comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 1 pie shells, baked (either storebought or your own recipe) or 1 crumb pie crust, chilled (either storebought or your own recipe)
  • 1 pint strawberry
  • 34 cup sugar
  • 1 tablespoon gelatin
  • 14 cup water, cold
  • 12 cup water, boiling
  • 1 tablespoon lemon juice (fresh is best)
  • 14 teaspoon salt
  • 12 cup heavy cream, whipped
  • 1 egg white, stiffly beaten

Directions

  1. Wash berries.
  2. Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
  3. Soften gelatin in cold water for five minutes, then dissolve in boiling water.
  4. Combine with crushed berries, lemon juice and salt.
  5. Cool; when it begins to thicken, fold in whipped cream and egg whites.
  6. Fill the crust and chill.
  7. Garnish with whipped cream and whole berries.