Strawberries...Strawberries....YUM!

Every recipe that Cook's Country provides is outstanding...and I have never had a bad recipe from them!     

The original recipe called for a "crumb" crust.    I make a far superior "lard" pastry 

crust and it would make both my grandmas proud.    Enjoy...this is 

one of the best summer pies....and strawberries to boot!   Also, I had a few extra

strawberry slices and used them to decorate the pie edge.   

I am positive that Cook's Country would approve!

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Strawberry Chiffon Pie

1 9 inch pre baked pastry crust

2 teaspoons unflavored gelatin

2 tablespoons water

2 1/2 c strawberries; hulled and diced

1 c strawberries; sliced

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit

until gelatin softens, about 5 minutes. Process hulled whole strawberries

in food processor until completely smooth, about 1 minute. Transfer to

fine mesh strainer set over medium bowl and press on solids to extract 1

cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and

strawberry juice together in small saucepan.

Bring juice mixture to a boil to activate the cornstarch over medium heat, stirring constantly. Cook

until slightly thickened, about 1 minute. Off heat, whisk in gelatin

mixture until dissolved. Transfer to large bowl, stir in lemon juice, and

let cool completely, about 30 minutes, stirring occasionally.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on

medium low speed until foamy, about 1 minute. Increase speed to

medium high and whip whites to soft, billowy mounds, about 1 minute.

Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff

peaks form, 2 to 3 minutes. Whisk one third of meringue into cooled

strawberry mixture until smooth. Fold remaining meringue into strawberry

mixture until only few white streaks remain.

In now empty mixer bowl, whip cream on medium low speed until foamy, about

1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3

minutes. Gently fold whipped cream into strawberry mixture until no white

streaks remain. Fold in sliced strawberries. Spoon filling into crust and

spread into even layer using back of spoon. Refrigerate pie for at least 3

hours or up to 24 hours. Serve.

Notes:  Cook's Country

Yield: 8 servings

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