Strawberry Chiffon Pie
Strawberry Chiffon Pie
1 envelope unflavored gelatin
1/4 cup cold wter
3 eggs, separated
1/2 cup sugar
1/4 teaspoon salt
3/4 cup milk
1 1/2 cups sliced fresh strawberries
1/4 ucp sugar
9-inch graham cracker pie crust
Whole strawberries for garnish
Soften gelatin in cold water.
Combine egg yolks and the 1/2 cup sugar in the top part of a double boiler. Stir in salt and milk. Cook over hot water (not boiling) or a very low heat until the mixture coats a metal spoon, stirring constantly. Remove from heat. Add softened gelatin. Chill until mixture is about as thick as fresh egg whites. Fold in sliced strawberries. Beat egg whites until they stand in soft peaks into which gradually beat in the remaining 1/4 cup sugar. Then fold into the gelatin mixture. Turn into a cold Graham Cracker Pie Crust. Chill until ready to serve. Spread with sweetened whip cream.
Yield: Filling for one 9-inch pie or for 6 servings.
1 envelope unflavored gelatin
1/4 cup cold wter
3 eggs, separated
1/2 cup sugar
1/4 teaspoon salt
3/4 cup milk
1 1/2 cups sliced fresh strawberries
1/4 ucp sugar
9-inch graham cracker pie crust
Whole strawberries for garnish
Soften gelatin in cold water.
Combine egg yolks and the 1/2 cup sugar in the top part of a double boiler. Stir in salt and milk. Cook over hot water (not boiling) or a very low heat until the mixture coats a metal spoon, stirring constantly. Remove from heat. Add softened gelatin. Chill until mixture is about as thick as fresh egg whites. Fold in sliced strawberries. Beat egg whites until they stand in soft peaks into which gradually beat in the remaining 1/4 cup sugar. Then fold into the gelatin mixture. Turn into a cold Graham Cracker Pie Crust. Chill until ready to serve. Spread with sweetened whip cream.
Yield: Filling for one 9-inch pie or for 6 servings.
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