Strawberry Lemon Drift Pie
|Fresh strawberries||2 Pint|
|Milk||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon peel||1 1⁄2 Tablespoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|9 inch baked pie shell||1 , cooled|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
Remove stems from strawberries.
Place strawberries in bowl; cover and refrigerate.
In 1-quart saucepan, combine milk and gelatin; set aside 5 minutes.
Stir in sugar.
Stir over low heat until gelatin and sugar are completely dissolved.
Stir in lemon peel and juice.
Cool to room temperature.
Refrigerate until mixture is syrupy, about 15 minutes.
Whip cream in large mixer bowl until stiff.
Fold in gelatin mixture.
Spoon into pie shell, mounding top.
Cut strawberries into halves; cover pie with strawberries.
Chill until firm, about 2 hours.
Dust top lightly with confectioners' sugar before serving.