Strawberry Chiffon Pie
|Cold water||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs)|
|White sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|9 inch pie shell||1|
Soften gelatine in cold water.
Reserve about 1/2 cup of choicest strawberries for garnish.
Mash remainder, adding sugar, and let stand until sugar melts.
Dissolve gelatine over boiling water; add lemon juice, salt and mashed berries.
Place mixture in refrigerator or pan of ice water until thickened, stirring occasionally.
Beat egg whites to glossy peaks; then beat into mixture.
Whip cream, and fold in.
Pile into pastry shell, and chill in refrigerator until filling is firm.
Garnish with whole berries before serving.