Strawberry Chiffon Pie
Frozen strawberries give you the freedom to make this light and lemony strawberry chiffon pie year-round.
1 (9-inch) deep-dish baked pie crust*
1 (10-ounce) package frozen sweetened strawberries, thawed, drained, juice reserved
1/2 cup water, room temperature
1 (0.25-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.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.