Comment on this article

Strawberry Chiffon Pie
from the kitchen of Sharmagne Leland-St. John

1 envelope gelatin
1/4 cup cold water
Bowl of hot water
3 egg yolks
3 egg whites
3/4 cups sugar (separated)
1/2 teaspoon sea salt
2 teaspoons lemon juice
2 cups crushed strawberries
1/2 teaspoon cream of tartar
1 9-inch Mrs. Smith's pie shell (baked)
1 cup whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Whole strawberries for garnish

Sprinkle the gelatin into the cold water then place
over hot water until it is dissolved in the top of
a double boiler, beat the egg yolks until light.
Stir in 1/4 cup of the sugar, salt, and lemon juice
and place over the hot water in the boiler. Stirring
constantly cook until thick and smooth. Stir in the
gelatin and crushed strawberries. Beat with a
rotary beater for about 60 seconds. Cool, then chill
until it thickens. Beat again until a smooth consistency
is reached.

Beat the egg whites with the cream of tartar until stiff.
Slowly beat in the remaining 1/2 cup sugar. Carefully
fold into the strawberry mixture. Pour into the pie shell
and chill until set.

Whip the cream with the confectioners' sugar, stirring
in the vanilla extract. Using a frosting bag or zip lock
bag with a small hole cut into one corner, pipe the
whipping cream around the inside of the crust and
garnish with the whole strawberries.

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]