Strawberry Chiffon Pie

When Strawberries are in season this is a nice cool pie to make. Different than the normal Strawberry Pie it is easy to make though takes a little more time than just plain strawberry with a glaze on type of pie. 

Chiffon Pies were in style when I was a young housewife and I made them often, usually using what fruit was in season. In Season fruit is better flavored than out of season and usually much cheaper to buy. For this one I used a purchased graham cracker crust but you could make a regular pie crust or there are other cookie crust to purchase. How about chocolate or maybe shortbread cookie crust? Either way this is a very good pie.

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 sugar and let stand 30 minutes.

Soften gelatin in cold water;  than dissolve in hot water. Let cool, Add strawberries, lemon juice, and salt. Chill in a bowl 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.