STRAWBERRY CHIFFON PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9-inch baked pie shell
1 package of gelatin
¼ cup sugar
1 package (10 ounces) frozen strawberry halves, thawed
3 egg whites
¼ teaspoon of cream of tarter
1/3 cup sugar
½ cup chilled whipping cream
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Directions: |
Directions:Bake pie shell. Stir together ¼ cup sugar and the gelatin in saucepan; stir in strawberries. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat eggs whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold strawberry mixture into meringue. In chilled bowl, beat cream until stiff; fold into strawberry meringue. Pile into baked pie shell. Chill at least 3 hours or until set. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Preparation
Time: |
Preparation
Time:3 1/2 hours |
Personal
Notes: |
Personal
Notes: I will never forget going to Jo and Tom Volpe's house when they were first married. They lived down the street from Grandma Cassara's house on Sickles Avenue. I would walk to their house and visit with them in the summer, since I lived on Lockwood Avenue, just two blocks away. Jo would have either a lemon or strawberry chiffon pie in her refrigerator, and I was always served a piece. I started making them years later when I was married. I had stopped making them over the years, but I will have to be sure to make them this summer for my own family.
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