Strawberry Chiffon Pie
6/2/20081 9-inch baked pie crust or 1 9-inch prepared graham cracker crumb crust
2 pints strawberries (about 2 pounds)
1 cups sugar, divided
2 envelopes unflavored gelatin (5 teaspoons)
1 cup heavy cream
4 large egg whites (may use pasteurized eggs)
Pinch of salt
Pinch of cream of tartar
Cook s note: This recipe makes enough filling for the 9-inch pie plate plus enough for 3 to 4 custard cups.
Hull, wash, and dry strawberries. In a food processor fitted with a metal blade, puree strawberries and cup sugar, which is a little more than 3 cups of puree. In a small bowl, soften gelatin by stirring it into cup of the strawberry puree. Set aside.
In a large mixing bowl, whip cream to soft peaks, about 2 minutes, and place in refrigerator until ready to use. Combine egg whites, salt, cream of tartar, and remaining cup of sugar in an immaculately clean, dry bowl and set over a pan of slowly boiling water. Whisk for 2 minutes until very hot to the touch (160 degrees). Remove bowl from the heat and continue to whisk (you can switch to an electric mixer) until egg whites hold soft peaks that are the consistency of shaving cream, about 2 minutes. (If using pasteurized egg whites, cooking isn t needed.)
Set the bowl of gelatin over the pan of simmering water until the gelatin has dissolved, about 1 minute. Remove from heat and mix in the strawberry puree. Let cool to tepid. Fold the strawberry-gelatin mixture into the whipped cream, then fold in a third of the egg whites. Fold in the remaining egg whites and scrape the mousse into the pie shell. Chill for at least 2 hours to set.
Yield: 1 9-inch pie tart or 8 to 10 servings
Source: Adapted from Retro Desserts by Wayne Brachman