strawberry chiffon pie

 



ingredients 


½ cup white sugar

1 cup minced fresh strawberries

¼ cup cold water

1 (.25 ounce) envelope unflavored gelatin

2 tablespoons lemon juice

½ cup hot water

2 eaches egg whites

1 pinch salt

½ cup whipping cream, chilled

¼ cup white sugar

¼ teaspoon cream of tartar

½ teaspoon almond extract


 Ingredients 

Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 

30 minutes.

Mix gelatin with cold water in a medium bowl to soften. Add hot water 

to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, 

lemon juice, and salt. Place the bowl in the refrigerator to chill until 

the mixture mounds when spooned, about 1 hour. Place a large bowl 

and electric beaters in a freezer.


Beat whipping cream using an electric mixer in the chilled large bowl 

using th chilled beaters until foamy. Add 1/4 cup sugar and almond 

extract gradually; continue beating until stiff peaks form. Fold the 

chilled strawberry mixture into the whipped cream.

Place egg whites in a separate bowl and add cream of tartar. Beat 

using an electric mixer on medium speed until soft peaks form. 

Increase the mixer speed to high and beat until egg whites are glossy 

and hold a firm peak. Gently fold into the strawberry mixture.

Pour filling into the prepared pie crust and smooth out. Place pie in 

the refrigerator and chill until firm, 4 hours to overnight.

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