Strawberry Chiffon Pie, Strawberries, Gelatin, Egg Whites all create a fluffy delicious pie on a homemade graham cracker crust. Watch this Southern Cooking Tutorial and learn to cook “Like our mamas did”. Thanks for watching Collard Valley Cooks! SCROLL DOWN FOR RECIPE AND PRODUCT LINKS:
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Strawberry Chiffon Pie
GRAHAM CRACKER CRUMB CRUST
1 PINT STRAWBERRIES
3 TBSP. STRAWBERRY GELATIN
3/4 CUP COLD WATER
1 TBSP. LEMON JUICE
1/8 TSP. SALT
2 EGG WHITES
Reserve 3 whole strawberries for garnish. Slice the rest of the strawberries in thin slices and toss in 1/2 cup sugar. Place strawberries in the microwave for 2 minutes to melt sugar. In liquid measuring cup place the gelatin in cold water. Let is sit for 3 minutes and then add lemon juice, salt and remaining ¼ cup sugar. Place in the microwave on high and heat (but do not bring to a boil). About 1.5 minutes. Combine with strawberries and mix well. If there is any remaining sugar crystals, put in microwave until they have melted on 30 second intervals. Mix well and place in a pie plate. Put in refrigerator until it forms a gel.
Egg Whites: Beat egg whites until stiff peaks form. In a large bowl fold, the beaten egg whites into the gelatin and place in crust. Cut the 3 strawberries in half and place on the pie for garnish. Keep chilled in the refrigerator.