STRAWBERRY CHIFFON PIE

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Strawberry Chiffon Pie image

Deliciously light and refreshing, this old-fashioned summer time favorite comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Gelatin

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 pie shells, baked (either storebought or your own recipe) or 1 crumb pie crust, chilled (either storebought or your own recipe)
1 pint strawberry
3/4 cup sugar
1 tablespoon gelatin
1/4 cup water, cold
1/2 cup water, boiling
1 tablespoon lemon juice (fresh is best)
1/4 teaspoon salt
1/2 cup heavy cream, whipped
1 egg white, stiffly beaten

Steps:

  • Wash berries.
  • Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
  • Soften gelatin in cold water for five minutes, then dissolve in boiling water.
  • Combine with crushed berries, lemon juice and salt.
  • Cool; when it begins to thicken, fold in whipped cream and egg whites.
  • Fill the crust and chill.
  • Garnish with whipped cream and whole berries.

Nutrition Facts :

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