Friday, July 10, 2009

Strawberry Chiffon Pie

This recipe was printed from

Yield: One 9-inch pie

Serve this pie tangy cold from the refrigerator on a hot day. If you don't have a red juice on hand, dissolve the gelatin in water and add just one drop of red food coloring.

1-1/2 cups crushed strawberries (about 1 quart fresh berries)
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon unflavored gelatin (about 2 packets)
1/4 cup cranberry or cranapple juice
2 cups whipping cream, divided
1 9-inch baked pie shell
strawberry halves for garnish

Combine the strawberries, sugar, and lemon juice in a bowl and let stand for about 30 minutes. Combine the gelatin and juice and dissolve over hot water. Stir gelatin mixture into berries and chill until partially set. Whip 1 cup of cream and stir into berry mixture. Pour into baked pie shell and chill until firm. Whip remaining 1 cup cream and spread or pipe on top of the pie. Decorate with strawberry halves.

In hot, humid weather, consider freezing the completed pie if you will be making it well ahead of serving time.

Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.


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