This pie bursts with springtime flavor with its luscious creamy lemon filling and topping of red, ripe fresh strawberries with a light dusting of powdered sugar.

Strawberry Lemondrift Pie

1 (9-inch) pie crust baked and cooled

2 pint baskets California strawberries
1/2 cup lowfat milk
1 (0.25-ounce) envelope unflavored gelatin
2/3 cup granulated sugar
1 1/2 tablespoons grated fresh lemon peel
1/4 cup fresh lemon juice
2 cups whipping cream
Powdered sugar for dusting

1. Wash, dry and stem strawberries, cover and chill.
2. In 1-quart saucepan combine milk and gelatin; set aside 5 minutes.
3. Stir sugar into milk/gelatin mixture and place saucepan over low heat, stirring constantly until gelatin and sugar are completely dissolved.
4. Remove from heat and stir in lemon peel and juice.
5. Cool to room temperature, then chill until syrupy, about 15 minutes.
6. Meanwhile, in large bowl whip cream to form stiff peaks.
7. Fold gelatin mixture into whipped cream to blend thoroughly. Spoon into pie baked crust, mounding top.
8. Halve the strawberries and cover filling with strawberries.
9. Chill until firm, at least 2 hours.
10. Dust lightly with powdered sugar just before serving.

Makes 6 to 8 servings.

Nutritional Information: Per Serving: 425 calories; 30 g fat; 83 mg cholesterol; 156 mg sodium; 38 g carbohydrate; 4 g protein; 2 g fiber.

Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.