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Strawberry Chiffon Pie



  • 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)


  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.


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