Strawberry Chiffon Pie

Makes 8
Prep 20 m
Bake 8 m
Chill 240 m
Chill or overnight

Ingredients

Crust:

Filling:

Directions

  1. 1 of 1 Heat oven to 350 degrees F.

Crust:

  1. 1 of 2 In medium-size bowl, mix together the graham cracker crumbs, butter and honey until well blended. Press over bottom and up sides of 9-inch pie plate.
  2. 2 of 2 Bake piecrust in 350 degrees F oven until firm and nicely browned, about 8 minutes. Transfer pie plate to wire rack; let cool completely.

Filling:

  1. 1 of 4 In food processor, process together strawberries, yogurt and 1 tablespoon of the sugar until smooth. Leave the mixture in the food processor.
  2. 2 of 4 In a small saucepan, sprinkle gelatin over the 2 tablespoons water. Let stand until the gelatin is softened, 5 minutes. Heat gently, stirring to dissolve the gelatin. With the food processor running, add the gelatin to the strawberry mixture and process until well blended. Scrape the mixture into medium-size bowl.
  3. 3 of 4 In clean medium-size bowl, dissolve powdered egg whites in the 1/4 cup water. Beat until foamy. Gradually beat in remaining 2 tablespoons of sugar until stiff, glossy peaks form.
  4. 4 of 4 Fold egg whites into strawberry mixture. Spoon into cooled pie shell. Refrigerate 4 hours or overnight or until firm. Garnish with the strawberries, if desired. Makes 8 servings.
Nutrition Information for Strawberry Chiffon Pie
Servings Per Recipe: 8
Per Serving: 131 kcal cal., 1 g fiber, 85 mg sodium, 2 g sat. fat, 4 g Fat, total, 8 mg chol., 4 g pro., 22 g carb.