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Strawberry Chiffon Pie
in Diana's Recipe Book
(total ratings: 2)
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Make this light and lemony strawberry chiffon pie with a base of gelatin and frothy topping made from whipped nonfat dry milk. Frozen strawberries give you the freedom to make this pie year-round.
1 9-inch deep-dish pie crust, baked
1 package (10 oz.) frozen sweetened strawberries, thawed, drained, juice reserved
1/2 cup water, room temperature
1 envelope unflavored gelatin, (7 grams)
1/4 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons lemon juice, divided
1/3 cup ice water
1/3 cup nonfat dry milk
2 tablespoons granulated sugar
Freeze small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.
Combine 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set.
Beat ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.
Pour into pie crust. Refrigerate for 2 hours or until firm.
Makes 8 servings.
|Date: June 18, 2004|