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Strawberry Chiffon Pie

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1 baked 9-inch pie shell
1 tablespoon unflavored gelatin
1/4 cup cold water
1 pint strawberries
1 cup sugar
1/2 cup hot water
1/4 teaspoon salt
1 tablespoon lemon juice
2 egg whites
1/2 cup heavy cream, whipped
additional slightly sweetened whipped cream


Soften gelatin in 1/4 cup cold water. Crush strawberries, making about 1 cup of pulp and juice. Add sugar and let stand about 30 minutes. Add softened gelatin and salt to hot water and stir until dissolved. Add strawberry mixture and lemon juice. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites and whipped cream. Pour into the cooled baked pie shell and chill until firm. Serve topped with slightly sweetened whipped cream and whole strawberries.

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