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Strawberry Chiffon Pie




  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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