Strawberry Chiffon Pie

Make this light and lemony strawberry chiffon pie with a base of gelatin and frothy topping made from whipped nonfat dry milk. Frozen strawberries give you the freedom to make this pie year-round.

Strawberry Chiffon Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings

Ingredients

  • 1 prebaked 9-inch (4-cup volume) deep-dish pie crust
  • 1 pkg. (10 oz.) frozen sweetened strawberries, thawed, drained, juice reserved
  • 1/2 cup water, room temperature
  • 1 envelope (7 grams) unflavored gelatin
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 3 tablespoons fresh lemon juice, divided
  • 1/3 cup ice water
  • 1/3 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 2 tablespoons granulated sugar

Instructions

FREEZE small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.

COMBINE 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set.

BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.

POUR into pie crust. Refrigerate for 2 hours or until firm.

Nutritional Information

% Daily Value *

  • Total Fat 5g 8%
  • Saturated Fat 2g 10%
  • Cholesterol 5mg 2%
  • Sodium 105mg 4%
  • Carbohydrates 31g 10%
  • Dietary Fiber .5g 3%
  • Vitamin A 0%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 2%
  • Sugars 19g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.

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