Make this light and lemony strawberry chiffon pie with a base of gelatin and frothy topping made from whipped nonfat dry milk. Frozen strawberries give you the freedom to make this pie year-round.

Strawberry Chiffon Pie

1 (9-inch) deep-dish pie crust, (4-cup volume)
1 (10-ounce) package frozen sweetened strawberries, thawed, drained, juice reserved
1/2 cup water, room temperature
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons fresh lemon juice - divided use
1/3 cup ice water
1/3 cup NESTLÉ® CARNATION® Nonfat Dry Milk
2 tablespoons granulated sugar

1. Freeze small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.
2. Combine 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set.
3. Beat ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.
4. Pour into pie crust. Refrigerate for 2 hours or until firm.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.