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