Strawberry Bavarian Pie
|Brown sugar||1 Cup (16 tbs)|
|Rolled oats||2 Cup (32 tbs) (Old Fashioned, Uncooked)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||3 Drop|
|Lemon juice||1 Tablespoon|
|Crushed strawberries||2 Cup (32 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs), chilled|
|Strawberries||1⁄2 Cup (8 tbs)|
Combine brown sugar and oats.
Add melted butter.
Reserve 1/2 cup of mixture for topping.
Press remaining oats mixture onto the bottom and sides of a deep pie plate (91/2 x.2 inches).
Chill until firm in freezer or refrigerator.
Soften gelatine in 1/2 cup cold water.
Beat together egg yolks, 1/4 cup water and sugar.
Add a few drops of red food coloring, if desired.
Add softened gelatine.
Place over low heat (may use double boiler).
Cool until gelatine is dissolved and mixture begins to thicken slightly.
Remove from heat; add lemon juice.
Cool until thickened; fold in strawberries.
Beat egg whites until stiff.
Beat well-chilled evaporated milk until stiff.
Fold strawberry mixture into egg whites, then into whipped milk.
Pour into crumb-lined pie plate.
Sprinkle edge with the 1/2 cup remaining crumbs.
Chill until firm.
Garnish with whole strawberries.