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Strawberry Chiffon Pie

I made this pie with fresh strawberries from the farmer's market. It reminded me of strawberry ice cream. Yum!

Ingredients:

  • 2 1/2 cups fresh strawberries
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  • 1/4 cup sugar
  • 1 Tbsp. lemon juice
  • 1/4 cup sugar
  • 1 envelope unflavored gelatin
  • 2/3 cup water
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • graham cracker pie crust

Directions:

Reserve a few strawberries for garnish and quarter the rest.

Crush enough of the remaining strawberries with a potato masher to make 1 1/4 cups mashed strawberries. Stir in 1/4 cup sugar and lemon juice. Set aside.

In a small sauce pan stir together 1/4 cup sugar and the gelatin. Add water and cook over low heat until sugar and gelatin dissolve, stirring constantly. Remove from heat and cool.

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Stir gelatin mixture into strawberries. Chill until thickened to the consistency of maple syrup. stirring occasionally (about 1 hour). Remove from refrigerator.

Beat egg whites with an electric mixer until soft peaks form (tips curl). Add 1/4 cup sugar and continue beating until stiff peaks form (tips stand straight).

When gelatin is partially set (consistency of egg whites), fold in the beaten egg whites.

Beat the 1/2 cup whipping cream until soft peaks form. Fold into strawberry mixture. Chill for another hour until mixture mounds when spooned. Pile into graham cracker crust.

Chill 8 hours or until firm. Can top with additional whipped cream if desired and garnish with strawberries.

Servings: 8
Prep Time: 2 1/2 Hours
Cooking Time: 10 Minutes

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Source: Better Homes and Gardens New Cookbook.

By Stephanie from Hillsboro, OR

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