Strawberry Chiffon Pie

Ingredients

• 1 pre-baked 9-inch graham cracker crust
• 1 tbsp unflavored gelatin, softened in 1/4 cup cold water
• 2 cups pureed fresh strawberries
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1/2 cup heavy cream, whipped

Instructions

1. 1Warm the strawberry puree and half the sugar in a saucepan over low heat, then whisk in the softened gelatin and lemon juice until dissolved; cool to room temperature.
2. 2Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to stiff peaks; fold into the strawberry mixture along with the whipped cream.
3. 3Pour the filling into the crust and smooth the top.
4. 4Refrigerate at least 4 hours, or until fully set, before slicing.

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