Strawberry Devonshire Pie
|Baked 9 inch pastry shell||1|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberry halves||1 Cup (16 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
Soften gelatin in water.
In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
Cook over medium heat, stirring constantly 5 minutes.
Blend in gelatin.
Cool, stirring occasionally until thick but not set.
In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
Fold into chilled mixture gently but thoroughly.
Spoon into baked pastry shell.
Chill until set, about 2 hours.
Arrange strawberry halves on top of pie.
Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
Chill until served.