Strawberry Chiffon Pie

Ingredients

• 2 1/4 cups fresh strawberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1 envelope unflavored gelatin
• 3/4 cup water
• 2 egg whites
• 1/4 cup sugar
• 1/2 cup whipping cream
• Graham Cracker Crust (see recipe, page 294) or Baked Pastry Shell (see recipe, page 293)
• Whipped cream (optional)

Instructions

1. Reserve a few strawberries for garnish.
2. In a mixing bowl crush enough of the remaining strawberries with a potato masher, pastry blender, or fork to measure 1 1/4 cups. (Do not use a food processor or blender.) Stir in 1/4 cup sugar and the lemon juice; set aside.
3. In a small saucepan stir together 1/4 cup sugar and the gelatin. Stir in the water. Cook and stir over low heat till sugar and gelatin dissolve. Remove from heat. Cool.
4. Stir the cooled gelatin mixture into the strawberry mixture. Chill to the consistency of corn syrup, stirring occasionally (about 1 hour). Remove from the refrigerator (gelatin mixture will continue to set).
5. Immediately beat the egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). When gelatin is partially set (the consistency of unbeaten egg whites), fold in the stiff-beaten egg whites.
6. Beat 1/2 cup whipping cream till soft peaks form. Fold whipped cream into strawberry mixture. Chill till mixture mounds when spooned (about 1 hour). Pile into Graham Cracker Crust or Baked Pastry Shell. Chill pie about 8 hours or till firm. Garnish with the reserved strawberries. Serve with additional whipped cream, if desired.
7. Raspberry Chiffon Pie: Prepare as above, except substitute fresh red raspberries for the strawberries.