Strawberry Chiffon Pie Recipe

Strawberry Chiffon Pie Recipe

Ingredients:

1 pie shell; baked
1/3 c of chilled water
1 pack of gelatine (unflavored)
3/4 – 1 c of white sugar
Salt
3 pcs of yolks of eggs
3 Tbsps of juice (lemon)
2.5 c of strawberries
Whites of egg (Dried), or
3 whites of eggs (fresh) and 1 c of cream (whipping)
Strawberries (halved), optional
Mint or strawberry leaves, optional

Instructions:

Stir the gelatine in chilled water in small-sized saucepan. Let it stand for 1 min. Add yolks, salt, sugar and juice. Cook the mixture on medium stove heat, constantly stirring, ’til mixture comes into a just boil and remove it from the heat.

Then, transfer the gelatine mix into medium-size bowl then stir strawberries in. Cover then chill ’til mixture will mound when it is spooned, occasionally stirring. In medium-sized bowl, whip the cream into soft-peaks of beat the dried egg-white product into stiff-peaks as stated in package instructions.

With rubber scraper or wooden-spoon, fold egg-white mix or cream (whipped) into the strawberry mix. Spoon the filling onto cooled piecrust. Refrigerate w/ cover for 4 hrs or more ’til filling becomes firm. To serve, garnish w/ strawberries along w/ mint or strawberry leaves, when preferred; serves 8.

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