Strawberry Chiffon Pie

This Strawberry Chiffon Pie is a great dessert selection for a hot summer's day. It requires no baking and won't heat up your kitchen. You'll want to keep this strawberry recipe in mind for your next picnic or barbeque.


1 prebaked (9-inch) deep-dish pie crust
1 package (10 oz.) frozen, sweetened strawberries, thawed and drained, reserving juice
1/2 cup water
1 envelope (7 grams) unflavored gelatin
1/4 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons lemon juice
1/3 cup ice water
1/3 cup dry instant nonfat dry milk
2 tablespoons granulated sugar


Freeze small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.

Combine 1/4 cup sugar and flour in small saucepan . Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons of the 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 3-4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3-4 minutes more, or until stiff. Fold in 2 tablespoons of sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.

Pour into pie crust. Refrigerate for 2 hours or until firm.

Makes 8 servings

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