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Strawberry Chiffon Pie
Strawberry Chiffon Pie
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Prep Time:
25 minutes
Total Time:
360 minutes
Trendy strawberry chiffon pie with fluffy whipped cream filling, a perfect summer treat.
Ingredients:
  • 1 cup minced fresh strawberries
  • 1 (.25 ounce) envelope unflavored gelatin
  • 0.25 cup cold water
  • 0.5 cup hot water
  • 2 tablespoons lemon juice
  • 1 pinch salt
  • 0.5 cup whipping cream, chilled
  • 0.25 cup white sugar
  • 0.5 teaspoon almond extract
  • 2 egg whites, room temperature
  • 0.25 teaspoon cream of tartar
  • 1 (9 inch) prepared graham cracker crust
Instructions:
  • Combine luscious strawberries with 1/2 cup of sugar in a medium bowl and let it sit for 30 minutes, allowing the flavors to meld deliciously.
  • Soften gelatin by mixing it with cold water, then dissolve it in hot water. Let it cool for 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Chill the mixture in the refrigerator until it thickens, about 1 hour. Freeze a large bowl and electric beaters.
  • Using a chilled large bowl and beaters, whip the cream with an electric mixer until foamy. Gradually add 1/4 cup sugar and almond extract, continuing to beat until stiff peaks form. Gently fold in the chilled strawberry mixture.
  • In a separate bowl, combine egg whites and cream of tartar. Use an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until glossy and firm peaks form. Fold gently into the strawberry mixture.
  • Smooth the filling into the pie crust, then refrigerate until firm for at least 4 hours or overnight.

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