Strawberry Chiffon Pie

Preparation

1. Make the Crust

   1. Step 1

      Heat oven to 375 degrees. Crush graham crackers in a food processor.

   2. Step 2

      Cream butter in a mixer and blend in crushed graham crackers and ¼ cup (50 grams) of sugar.

   3. Step 3

      Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.

2. Make the Filling

   1. Step 4

      Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.

   2. Step 5

      Beat egg yolks slightly. Combine with ½ cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.

   3. Step 6

      Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.

   4. Step 7

      Beat egg whites until they hold soft peaks. Gradually add remaining ¼ cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.

   5. Step 8

      Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.