Strawberry Chiffon Pie

Before September is upon us, prepare yourselves for uses of the endless strawberries coming our way here in Utah.



1 baked pastry shell

Stir together:
1 envelope gelatin (fruit based ya?) + 1/3 C cold water
3/4 c sugar
3 egg yolks
3 TBS lemon juice
dash of salt

Cook over medium heat until it boils.
Stir in 1 1/2 C crushed strawberries
Cover and chill several hours until it's spoon-able.

Beat 1 C whipped cream until stiff peaks form.
Fold into the strawberry mixture.

Spoon into the baked crust and chill for 4 hours.



This pie is light and creamy without being too sweet. It reminds me of homemade ice cream where it is more about the fruit and cream than suuugggaaaaar. I never liked pie until I started making them!

(Recipe is from, "Better Homes and Gardens New Cook Book", 2002 Meredith Corporation, Des Moines, Iowa. Twelth Edition.)