Strawberry Chiffon Pie - Week 26

Fresh, light, and airy pie made with fresh strawberries, gelatin, and cream.

This is another one of these pies that has multiple stages and steps that really do  make a difference and makes it a delicious pie. The cool creaminess is a delight with each bite.

One of the elements that I tried with my recipe that I don't recommend is a cream cheese crust. My family didn't care for it; so I am recommending the traditional pastry crust and modifying the recipe. 

One of the stages that you need to wait for is the chilling of the gelatin mixture. A neat way to expedite this procedure is to place your saucepan in a bowl of ice and stir it regularly. 

Ingredients:

2 - Pie crusts, baked

6 eggs, separated

1 c. sugar, divided

1/2 t. salt

4 t. lemon juice

1 quart fresh strawberries, crushed

1 small package strawberry gelatin

1 cup cream, whipped

1 t. cream of tartar

Whipped Cream!

Directions:

Combine egg yolks, half of sugar, salt lemon juice and strawberries.

Cook over low heat until mixture boils. 

Remove from heat and add strawberry gelatin.

Chill until partially set then fold in whipped cream.

Beat egg white with cream of tartar and rest of sugar until stiff.

Fold into strawberry and cream mixture.

Place in baked pie shells.

Chill several hours before serving.

This pie will be a great treat at the end of a long, hot day.

What is your favorite way to chill after a long day?