Strawberry Chiffon Pie
Description
Retro chiffon pie comes back in style with fresh strawberry flavor in the traditional fluffy whipped cream filling we love in this easy recipe that's perfect for summer.
Ingredients
•
1 cup minced fresh strawberries
•
1/2 cup white sugar
•
1 (1/4 ounce) envelope unflavored gelatin
•
1/4 cup cold water
•
1/2 cup hot water
•
2 tablespoons lemon juice
•
1 pinch salt
•
1/2 cup whipping cream, chilled
•
1/4 cup white sugar
•
1/2 teaspoon almond extract
•
2 egg whites, room temperature
•
1/4 teaspoon cream of tartar
•
1 (9 inch) prepared graham cracker crust
Directions
1
Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
2
Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.
3
Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.
4
Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.
5
Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.