Strawberry Chiffon Pie

Ingredients

• 1 baked pastry shell
• 1 envelope unflavored gelatine
• 1/3 cup cold water
• 3/4 to 1 cup granulated sugar
• 3 egg yolks
• 3 tablespoons lemon juice
• Dash of salt
• 2 1/2 cups strawberries
• Dried egg whites equivalent to 3 fresh egg whites or 1 cup whipping cream
• Halved strawberries (optional)
• Strawberry or mint leaves (optional)
  

Instructions

1. In a small saucepan stir gelatine into cold water. Let stand 1 minute.
2. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatine mixture to a medium bowl; stir in crushed strawberries.
3. Cover and chill until mixture mounds when spooned, stirring occasionally.
4. In a medium mixing bowl prepare and beat dried egg white product to stiff peaks according to package directions, or whip the cream to soft peaks.
5. With a wooden spoon or rubber spatula, gently fold egg white mixture or whipped cream into strawberry mixture.
6. Spoon filling into cooled crust.
7. Cover and refrigerate at least 4 hours or until filling is firm.
8. Garnish with halved strawberries and strawberry or mint leaves, if desired.

Makes 8 servings.