Recipe - Strawberry Chiffon Pie

3 Eggs; separated
One half cup Sugar
1 pack Gelatin
4 tablespoon Cold water
1 One half cup Crushed fresh strawberries

Beat the egg yolks slightly, then add One fourth cup of the sugar. Put the mixture
into the top of a double boiler and cook it, stirring constantly until it
thickens. Soak the gelatin in the cold water and add it to the mixture.
Remove it from the heat. Stir in the crushed strawberries, mixing well,
then chill the mixture until it begins to thicken.

Beat the egg whites until they hold soft peaks. Add the rest of the sugar,
beating the mixture until it is stiff. Fold this into the strawberry
mixture, then pour it into a baked pie shell. Chill and serve the pie with
whipped cream.

Variations: Try substituting Three fourths cup of raspberry juice instead of the
strawberries.

Recipe by: Amish Cooking, Herald Press, ISBN 0836136004

Posted to MCRecipe Digest V1 #826 by 4paws@netrax.net (ShermeyerGail) on
Oct 04, 1997