Taste of Home
Strawberry Chiffon Pie
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.
Ingredients
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2-1/2 cups sliced fresh strawberries
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1 envelope unflavored gelatin
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2 tablespoons lemonade concentrate
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1/4 cup sugar
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3 egg whites, lightly beaten
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1 tablespoon orange juice
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1-1/2 cups reduced-fat whipped topping
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1 reduced-fat graham cracker crust (9 inches) or chocolate crumb crust (9 inches)
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4 large fresh strawberries, halved
Directions
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1.
Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.
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2.
Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally.
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3.
Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.
Nutrition Facts
1 piece: 226 calories, 7g fat (5g saturated fat), 12mg cholesterol, 145mg sodium, 35g carbohydrate, 2g fiber), 4g protein.
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