Valentine's Day Recipes
Strawberry Chiffon Pie
Make this light and lemony strawberry chiffon pie with a base of gelatin and frothy topping made from whipped nonfat dry milk. Frozen strawberries give you the freedom to make this pie year-round.
Yield: 8 servings
Ingredients
- 1 prebaked 9 inch (4 cup volume) deep-dish pie crust
- 1 (10 ounce) package frozen sweetened strawberries, thawed, drained, juice reserved
- 1/2 cup water (room temperature)
- 1 (7 gram) envelope unflavored gelatin
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons fresh lemon juice, divided
- 1/3 cup ice water
- 1/3 cup dry Nestlé® Carnation Instant Nonfat Dry Milk
- 2 tablespoons granulated sugar
Instructions
- Freeze small mixer bowl and beaters.
- Pour 1/2 cup water into small bowl; sprinkle with gelatin.
- Combine 1/4 cup sugar and flour in small saucepan.
- Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved.
- Remove from heat. Stir in strawberries and 2 tablespoons lemon juice.
- Pour into large mixer bowl.
- Refrigerate for 20 minutes or until thick and syrupy, but not set.
- Beat ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form.
- Add remaining lemon juice and beat for 3 to 4 minutes or until stiff.
- Fold in 2 tablespoons sugar; blend on low speed.
- With wire whisk, mix whipped topping into strawberry mixture.
- Pour into pie crust.
- Refrigerate for 2 hours or until firm.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com