Strawberry Chiffon Pie
Strawberry Chiffon Pie is a perfect pie for when strawberries are in season!
Method
-
Dissolve the gelatine in the cold water, lightly heat to combine (a few seconds in the microwave).
-
Beat the egg yolks and add the lemon juice and 3/4 of the caster sugar (about 6 tablespoons).
-
Cook in a double boiler (or a metal pan over a saucepan filled with boiling water) stirring constantly until thickened.
-
Remove the mixture from the heat and stir in the gelatine mixture until all dissolved.
-
Add the strawberry puree and chill the mixture in a jug until starting to thicken.
-
Beat the egg whites with the remaining sugar until the mixture forms soft peaks.
-
Take out the strawberry mixture and fold in the egg white mixture.
-
Fill the pre-baked pastry shell with the strawberry mixture, top with extra strawberries and chill until set.
-
Strawberry Chiffon Pie is not suitable to freeze and is best served on the day it is made
-
Recipe will last in an airtight container in the fridge for up to three days.