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Strawberry Chiffon Pie




Source of Recipe


C. K


List of Ingredients




1 prebaked 9" (4–cup volume) deep–dish piecrust
1 1/4 cups (10 oz. pkg.)frozen, sweetened strawberries, thawed and drained, reserving juice
1/2 cup water, room temperature
1 envelope (7 grams) unflavored gelatin
1/4 cup granulated sugar
1 Tablespoon all–purpose flour
3 Tablespoons fresh lemon juice, divided
1/3 cup ice water
1/3 cup dry Nestle Carnation Nonfat Dry Milk
2 Tablespoons granulated sugar


Recipe



FREEZE small mixer bowl and beaters. Pour ½ cup water into small bowl; sprinkle with gelatin. COMBINE ¼ cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set. BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3-4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture. POUR into piecrust. Refrigerate for 2 hours or until firm.