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.
- 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
- 3⁄4 cup sugar
- 1 tablespoon gelatin
- 1⁄4 cup water, cold
- 1⁄2 cup water, boiling
- 1 tablespoon lemon juice (fresh is best)
- 1⁄4 teaspoon salt
- 1⁄2 cup heavy cream, whipped
- 1 egg white, stiffly beaten
- Wash berries.
- Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
- Soften gelatin in cold water for five minutes, then dissolve in boiling water.
- Combine with crushed berries, lemon juice and salt.
- Cool; when it begins to thicken, fold in whipped cream and egg whites.
- Fill the crust and chill.
- Garnish with whipped cream and whole berries.