Wingnut Makes Strawberry Chiffon Pie

Every summer Grandson Wingnut and I learn how to cook new stuff. One summer we perfected our whole wheat bread made with either honey, molasses or maple. Our first recipe this summer is Strawberry Chiffon Pie. Wingnut can't pronounce chiffon but he sure can make a good one. The recipe came in an email from the Old Farmer's Almanac. The pie is excellent — not too sweet. Next time, I may puree the berries in a blender to see if it makes the chiffon lighter and foamier.

Wingnut learned about heavy cream, tasted his first cream without any sugar, learned about strawberries and how to clean them, pie shells from the store, how to fold ingredients together and how to whip cream.

This recipe was printed from Almanac.com.
www.Almanac.com/getrecipe/1339

Strawberry Chiffon Pie

Yield: One 9-inch pie

Serve this pie tangy cold from the refrigerator on a hot day. If you don't have a red juice on hand, dissolve the gelatin in water and add just one drop of red food coloring.

1-1/2 cups crushed strawberries (about 1 quart fresh berries)
3/4 cup sugar
1 tablespoon lemon juice
1 tablespoon unflavored gelatin (about 2 packets)
1/4 cup cranberry or cranapple juice
2 cups whipping cream, divided
1 9-inch baked pie shell
strawberry halves for garnish

Combine the strawberries, sugar, and lemon juice in a bowl and let stand for about 30 minutes. Combine the gelatin and juice and dissolve over hot water. Stir gelatin mixture into berries and chill until partially set. Whip 1 cup of cream and stir into berry mixture. Pour into baked pie shell and chill until firm. Whip remaining 1 cup cream and spread or pipe on top of the pie. Decorate with strawberry halves.

In hot, humid weather, consider freezing the completed pie if you will be making it well ahead of serving time.

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