Recipe(tried): Strawberry Chiffon Pie

This is a billowy beauty!

1 Baked Pastry Shell
1 envelope unflavored gelatin
1/3 c cold water
3/4 to 1 cup sugar
3 egg yolks
3 Tbsp lemon juice
dash salt
2 1/2 cups strawberries, crushed (about 1 1/2 cups after crushing)
dried egg whites equivalent to 3 fresh egg whites OR 1 cup whipping cream

optional:
halved strawberries
mint leaves

In a small saucepan stir gelatin into cold water. Let stand 1 minute. Add
sugar,egg yolks,lemon juice, and salt. Cook mixture over medium heat, stirring
constantly, until mixture just comes to a boil; remove from heat. Transfer
gelatin mixture to a medium bowl;stir in crushed strawberries. Cover and chill
until mixture mounds when spooned, stirring occasionally.

In a medium mixing bowlprepare and beat dried egg white product to stiff peaks
according to package directions, OR whip the cream to soft peaks. With a wooden
spoon or rubber spatula, gently fold egg white OR whipped cream into strawberry
mixture. Spoon filling into prepared crust. Cover and refridgerate at least 4
hours or until filling is firm.

Garnish with halved strawberries or mint leaves if desired. I often use
crystallized violets and other small edible flowers to garnish.

Makes 8 servings