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Strawberry Chiffon Pie
Chef:  Barbara Koelling - Paradise, KS          Category:  Desserts

2/3 cup sugar
1 envelope unflavored gelatin
1 cup strawberries, crushed
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1 cup whipped topping
9 inch pie shell

Directions: Blend 2/3 cup sugar, gelatin and strawberries in a saucepan and cook to a full rolling boil stirring constantly. Place pan in cold water, cool until mixture mounds slightly when dropped from spoon. Then fold into a meringue made from egg whites, cream of tartar and 1/3 cup sugar, carefully blend in whipped topping. Pile into baked pie shell. Chill several hours until set. Serve cold, garnish with whipped topping and strawberry halves.

Notes: 1 (10 oz.) package of frozen stawberries may be used in place of fresh berries, use 1/4 cup sugar.