Fresh Strawberry Chiffon Pie
A delightfully smooth, rich yet light-as-a-feather pie perfect for hot summer days!
Servings: 8 people
Ingredients
- 1 9" pie crust, baked and cooled
- 2/3 Cup granulated sugar
- 1 Tbs. (envelope) unflavored gelatin (I use Knox)
- 1 Cup fresh strawberries, crushed
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/3 Cup granulated sugar
- 1/2 Cup whipping cream
- 3/4 Cup whipping cream for garnish
- 8 whole fresh strawberries for garnish
Instructions
- Mix sugar, gelatin and crushed strawberries in sauce pan. Cook to a rolling boil, stirring constantly.
- Place pan in ice water bath.
- Cool til mixture mounds slightly when dropped from a spoon. It will be the same consistency as raw egg whites.
- Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar, beating until glossy and stiff.
- Whip the cream until stiff. It will hold a firm shape when the beaters are drawn through it.
- Fold egg white meringue in batches into the strawberry mixture. Repeat with whipped cream.
- Pile into pie crust, mounding in the center.
- Garnish with additional whipped cream and fresh strawberries.