strawberry chiffon pie

How To Make strawberry chiffon pie

• 1

  Chop strawberries and sprinkle with sugar. Let set for 15 minutes at room temp then crush with a potato masher. (you want lots of small chunks). Set aside.
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  2

  Slightly beat the three egg yolks. . In a small saucepan mix water, the package of Jell-O, lemon juice and zest and the beaten egg yolks. Heat on medium Heat stirring constantly until mixture comes to a boil. Remove from Heat and slowly stir into crushed strawberry mixture. Refrigerate for about an hour to an hour and a half until partially set.
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  3

  Whip egg whites until stiff peaks form. in a separate bowl, whip the cream with 2 tbsp sugar until stiff peaks form. Gently fold egg whites and half of the whipped cream into the strawberry mixture until blended. Pour half of the strawberry mixture into each graham cracker crust and refrigerate for about four hours until completely set. Decorate with remaining whipped cream and sliced strawberries before serving.
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