Strawberry Chiffon Pie

Strawberry Chiffon Pie

Ingredients

1 baked pastry shell 1 envelope unflavored gelatine 1/3 cup cold water 3/4 to 1 cup granulated sugar 3 egg yolks 3 tablespoons lemon juice Dash of salt 2 1/2 cups strawberries Dried egg whites equivalent to 3 fresh egg whites or 1 cup whipping cream Halved strawberries (optional) Strawberry or mint leaves (optional)

Preparation
  In a small saucepan stir gelatine into cold water. Let stand 1 minute. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatine mixture to a medium bowl; stir in crushed strawberries. Cover and chill until mixture mounds when spooned, stirring occasionally.

In a medium mixing bowl prepare and beat dried egg white product to stiff peaks according to package directions, or whip the cream to soft peaks. With a wooden spoon or rubber spatula, gently fold egg white mixture or whipped cream into strawberry mixture. Spoon filling into cooled crust. Cover and refrigerate at least 4 hours or until filling is firm.

Garnish with halved strawberries and strawberry or mint leaves, if desired. Makes 8 servings.

Strawberry Cream Pie
Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stir constantly and bring to boil. Reduce heat and cook and stir until thick. Stir some of hot mixture in with the egg, then add back to hot mixture. Bring just to boiling, stirring constantly. Cool, then c

Strawberry Pineapple Cream Pie
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pasty to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree F oven for 10 to 12 minutes or till golden. cool on rack. For filling, in saucepan cook pudding mix according to package directions except use the 1

Sugar Cream Pie I
Mix sugar with flour in a mixing bowl. Add cream and stir well. Pour into pie shell and dot with butter. Bake in preheated 500 degree F oven for 5 to 7 minutes. Stir ingredients in shell and bake 5 minutes longer. Stir again, then reduce oven temperature to 350 degrees F. Bake about 3

Sugar Cream Pie II
Prepare baked pie shell. Mix 3/4 cup sugar, cream, food coloring and salt in saucepan. Cook to boiling point. Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradually to pan mixture. Add vanilla extract. Add butter and return to heat; cook until thick.

Sugar Pie
Pour into pie shell and bake at 375 degrees F until golden brown. Test as for custard or pumpkin pie, inserting knife in center and if it comes out clean, it is done. (I test by shaking pie slightly and if the center does not move, it is done.)

Syrup Custard
Mix sugar, syrup, baking soda and salt. Let come to a boil. Cool. Store in butter, eggs, flour and orange peel. Put into unbaked crust and bake in slow oven.

Traditional Coconut Cream Pie
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in butter and vanilla extract. Stir

Vanilla Cream Pie with Variations
Mix sugar, salt, cornstarch and flour in a saucepan. Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat. Stir a little of the mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1

Vanilla Creme Pie
Scald milk. Mix dry ingredients, pour milk over them and stir constantly. Cook until smooth and thick. Beat egg yolks, adding some of hot mixture to them. Combine yolks with the custard, cook 1 minute. Add butter and vanilla extract. Cool slightly and pour into baked pastry shell. Cool thoroughl

White Chocolate Raspberry Cream Pie
Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in whipped topping and lemon peel. Spoon raspberries into crust; cover with pudding mixture. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Yogurt Pie
Mix yogurt and whipped topping until fluffy. Pour into pie crust. Freeze. Remove from freezer about 30 minutes before serving.

Amaretto Apple Crisp
Preheat oven to 375 degrees F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add almonds; toss well. Combine apple and amaretto in a bowl; toss

Apple Crisp I
Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly.

Apple Crisp II
Mix crumbs by hand, leaving large crumbs. Sprinkle crumbs on top of apples. Bake 1 hour at 400 degrees F.
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Apple Crisp III
Core and pare apples and slice into generously-buttered 9 x 13-inch Pyrex dish. Squeeze lemon juice over apples, and sprinkle generously with cinnamon. Mix sugar and flour and shake evenly over the apples. Slice the stick of butter into as many pieces as you need to cover the sug

Apple Dumpling Crisp
Wash and peel apples; cut into pieces. Place in medium bowl. Sprinkle sugar, cinnamon and nutmeg over apples, then mix in. Bring margarine to room temperature in a small bowl; add brown sugar and flour. Mix together until crumbly. Pour over apples. Bake in a 2-quart baking dish at 350