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Strawberry Chiffon Pie
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: moderate
From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin
You might substitute other other berries or fruits (either fresh or frozen) such as raspberries, peaches, mangoes, or pears for the strawberries. For
an even more delicious taste (and calories) 1 cup heavy cream, whipped, may be substituted for the egg whites.
1-1/2 cups chocolate wafer crumbs
1/4 cup sifted confectioners' sugar
1/2 stick unsalted butter, melted
1 tablespoon unflavored gelatin
1/4 cup fresh lemon juice, about 2 lemons
1 cup granulated sugar
1 quart strawberries plus 6 strawberries for garnish
1/2 cup plain yogurt
1/8 teaspoon salt
2 large egg whites at room temperature
a pinch of cream of tartar
In a bowl combine the wafer crumbs, confectioners' sugar, and butter. Press the mixture into a deep 10" pie plate and chill for 30 minutes. In a bowl,
sprinkle the gelatin over 1/4 cup cold water and let it soften for 10 minutes. In a small saucepan combine the lemon juice with 1/4 cup water,
bring the liquid to a boil and stir it into the gelatin mixture until the gelatin is dissolved. While the mixture is still warm, stir in 3/4 cup of
granulated sugar, stirring until the sugar is dissolved. Puree the berries in a food processor or blender. Using a wire whisk, stir the puree into the gelatin mixture with the yogurt and salt. Set the bowl in another bowl of ice water and stir the mixture until it begins to thicken. In another bowl
beat the egg whites with cream of tartar until they hold soft peaks, beat in the remaining 1/4 cup of granulated sugar and beat until stiff peaks
form. Stir 1/4 of the meringue into the strawberry mixture to lighten it. Fold in the remaining meringue. Spoon the filling into the shell and chill
the pie for 2 hours. Slice the remaining strawberries and arrange them on the pie. Return the pie to the refrigerator for 1 hour or until it is set. Makes 8 to 10 servings.
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