STRAWBERRY CHIFFON PIE

Strawberry Chiffon Pie image

This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2-1/2 cups sliced fresh strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups reduced-fat whipped topping
1 reduced-fat graham cracker crust (9 inches) or chocolate crumb crust (9 inches)
4 large fresh strawberries, halved

Steps:

Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat., Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. , Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 145mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 4g protein.