Recipes

Recipe: PIE WEEK: STRAWBERRY CHIFFON PIE

The bad thing about making pies in the summer is that the stove heats up the already overheated kitchen. But the good things far outweigh it: Using up the summer fruit bounty, impressing backyard barbecue guests, creating a vehicle for vanilla ice cream, etc. The recipe for today's fluffy and pretty pink pie comes from Better Homes & Gardens.

INGREDIENTS

1 baked pastry shell

1 envelope unflavored gelatin

3/4 cup sugar

1/3 cup water

3 egg yolks, beaten

3 tablespoons lemon juice

Dash salt

2 1/2 cups fresh strawberries, crushed (about 1 1/2 cups after crushing)

3/4 cup whipping cream

Halved fresh strawberries (optional)

DIRECTIONS

Prepare baked pastry shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1 1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.

In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.

Makes 8 slices.

  Comments