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
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 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.
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.
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.
