Strawberry Chiffon Pie
|9 inch baked pie shell||1|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Frozen strawberry halves||10 Ounce, thawed (1 Package)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Chilled whipping cream||1⁄2 Cup (8 tbs)|
Bake pie shell.
Stir together 1/4 cup sugar and the gelatin in saucepan; stir in strawberries.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under beat.
Fold strawberry mixture into meringue.
In chilled bow), beat cream until stiff; fold into strawberry meringue.
Pile into baked pie shell.
Chill at least 3 hours or until set.