Strawberry Chiffon Pie
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 9-inch baked piecrust
- 1-1/2 cups sliced strawberries
- 3/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 envelope plain gelatin
- 1/4 cup cranberry juice
- 2 cups heavy cream
- extra berries for garnish
Instructions:1. Mash the strawberries in a small bowl and stir in sugar and lemon juice. Set aside for about 15 minutes, until the sugar dissolves and the mixture is very juicy.
2. Dissolve the gelatin in the cranberry juice over boiling water. Stir it into the strawberry mixture. Whip 1 cup of cream and fold it in. Pour into pie shell and chill until firm, for at least 1 hour. Garnish with additional whipped cream and a ring of whole berries.