Recipe for cooking strawberry chiffon pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Strawberry Chiffon Pie

1 baked pastry shell
1 env. unflavored gelatin
1/3 c. cold water
3/4 to 1 c. sugar
3 egg yolks
3 Tbsp. lemon juice
Dash of salt
2 1/2 c. strawberries
Dried egg whites equivalent to 3 fresh
    egg whites or 1 c. whipping cream
Halved strawberries (optional)
Strawberry or mint leaves (optional)

In a sm. saucepan stir gelatin into cold water. Let stand 1 min.. Add sugar, egg yolks, lemon juice and salt. Cook mixture over med. heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatin mixture to a med. bowl; stir in crushed strawberries. Cover and chill until mixture mounds when spooned, stirring occasionally.

In a med. mixing bowl prepare and beat dried egg white product to stiff peaks according to pkg. directions, or whip the cream to soft peaks. With a wooden spoon or rubber spatula, gently fold egg white mixture or whipped cream into strawberry mixture. Spoon filling into cooled crust. Cover and refrigerate at least 4 hours or until filling is firm.

Garnish with halved strawberries and strawberry or mint leaves, if desired. Makes approximately 8 servings.