Strawberry Chiffon Pie

Ingredients

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 3 eggs, separated
• ¾ cup sugar, divided
• 1 tbsp lemon juice
• ¼ tsp salt
• 2 cup or 1 (10-oz) package thawed frozen, reduce sugar to 1/2 cup fresh strawberries, crushed
• red food coloring
• 1 9-inch baked pie shell

Method

1. Soften the gelatin in the cold water. In the top of a double boiler, beat the egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over boiling water, stirring, until thickened, about 10 minutes. Remove from the heat; stir in the softened gelatin. Add the crushed strawberries and a few drops of red food coloring; mix well. Chill until the mixture mounds slightly when dropped from a spoon.
2. Beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff. Fold into the strawberry mixture.
3. Spoon into the baked pie shell; chill until set. At serving time, garnish with whipped cream and additional berries, if desired.

Notes

Yield: 6 servings. One of a seven-recipe strawberry feature from The Spokesman-Review, May 12, 1982 (Spokane, Washington). Substitute one 10-ounce package thawed frozen strawberries if desired; reduce sugar to 1/2 cup, divided.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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