Strawberry Chiffon Pie

Submitted by Molly53

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 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

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.