Strawberry Chiffon Pie

Whipping cream creates fluffiness in this cool summer-fresh strawberry pie. if you're counting calories, try the low-fat recipe.


Strawberry Chiffon Pie

by 10  people


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Servings: 8
Yield: 8 slices
Prep Time: 40 mins
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Ingredients
  • 1   
    recipe Baked Pastry Shell (see recipe below)
  • 1   envelope 
    unflavored gelatin
  • 3/4  cup 
    sugar
  • 1/3  cup 
    water
  • 3   
    egg yolks, beaten
  • 3   tablespoons 
    lemon juice
  •  
    Dash salt
  • 2 1/2  cups 
    fresh strawberries, crushed (about 1-1/2 cups after crushing)
  • 3/4  cup 
    whipping cream
  •  
    Halved fresh strawberries (optional)
Baked Pastry Shell
  • 1 1/4  cups 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/3  cup 
    shortening
  • 4 - 5   tablespoons 
    cold water

Directions
1.
Prepare Baked Pastry Shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice, and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1-1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.
2.
In a chilled large mixing bowl, beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary, cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired, garnish with halved strawberries.
3.
Makes 8 slices.
Baked Pastry Shell
1.
Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

Variation
  • Reduced-Fat Strawberry Chiffon Pie: Omit the whipping cream. In a large bowl combine 2 tablespoons dried egg whites and 6 tablespoons lukewarm water. Stir 2 minutes or until completely dissolved. With an electric mixer, beat on medium speed until stiff peaks form. Fold into chilled strawberry mixture.
    Per slice: 254 cal., 10 g total fat (3 g sat. fat), 77 mg chol., 115 mg sodium; 36 g carbo., 1 g fiber, 5 g pro.
    Daily Values: 2% vit. A, 48% vit. C, 2% calcium, 7% iron
    Exchanges: 1 Starch, 1 1/2Other Carbo., 2 Fat
Nutrition information
Per Serving: cal. (kcal) 326, Fat, total (g) 19, chol. (mg) 108, sat. fat (g) 8, carb. (g) 37, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 20, pro. (g) 4, vit. A (IU) 437, vit. C (mg) 29, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 105, Potassium (mg) 119, calcium (mg) 30, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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