Strawberry Chiffon Pie

Made a strawberry chiffon pie for a young friend today. She is entertaining her Mother and family for supper and really wanted this to serve for dessert.

I normally would make a Strawberry pie with strawberries and glaze in a pie crust, but this is a fairly good pie. Not diffcult to make, but a little time consuming. Using a purchased graham pie crust cuts down on the time though cookie crusts are easy to make.

Strawberry Chiffon Pie

1 pint fresh strawberries

1/2 cup sugar

1 envelope of unflavored gelatin (not Jello)

1/4 cup cold water

1/2 cup hot water

1 Tablespoon lemon juice

dash salt

1/2 cup whipping cream, whipped

2 egg whites

1/4 cup sugar

1 - 9” graham cracker crust

Crush most of the strawberries, about 1 1/4 cups; cover with 1/2 cup sigar and let stand 30 minutes.

Soften gelatin in cold water; dissolve in hot water. Cool, Add strawberries, lemon juice, and salt. Chill till mixture mounds when spooned. Fold in the whipped cream.

Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating till stiff peaks form. Fold into strawberry pixture. Pour into crust.

Chill until firm at least 4 hours. Top with additonal whipped cream and saved strawberries to decorate.

TIP: Do include the salt. Most sweet desserts need some salt to bring out the flavor.