Strawberry Chiffon Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 recipoe crumb crust (see recipe elsewhere)
1 pint fresh red-ripe strawberriesbr> 3/4 cp sugar
1 envelope unflavored gelatin
1/4 cp cold water
1/2 cp hot water
1 tvbsp lemon juice
1/2 cp heavy cream
2 egg whites
1 - Prepare crumb crust and set aside to chill.
2 - Crush berries.
3 - Sprinkle with 1/2 cp sugar.
4 - Lettand 30 minutes.
5 - Softern gelatin in cold water
6 - Dissolve in hot wter and let cool.
7 - Add sugared strawberries, lemon juice, and salt.
8 - Chill until partially set.
9 - Whip 1/2p heavy cream.
10 - Fold into strawberry mixture.
11 - Whip egg whites until soft peaks form.
12 - Beat remaining 1/4 cp sugar into them. until stiff peaks form when the beater is removed.
13 - Fold strawberry mixture into whites.
14 - Pour into chilled Crumb Crust.
15 - Chill pie until firm.
16 - To serve garnish with sliced berries and whipped cream or omit cream.
Makes 6 servings.
Raspberry Chiffon Pie: Use fresh red raspberries or defrosted
and drained quick-frozen red raspberries. Follow recipe above.