Shelly's Recipe

STRAWBERRY CREAM PIE

Category: Pies - Cream and Custard

1 baked 9 inch pie shell
2 cups strawberries, hulled and sliced
1/2 cup sugar
1/4 tsp salt
2 tsp cornstarch
1 1/2 tbsp water
1 pkt unflavored gelatin
3 tbsp cold water
1 tsp lemon juice
3 large egg whites
1/2 cup sugar
1/2 cup whipping cream

In a bowl, mix the strawberries with the first 1/2 cup sugar. Let stand 2 hours in the refrigerator. Drain the juice from the berries and retain the juice.

Mix the juice from the berries with the salt and cornstarch in a saucepan and stir until the cornstarch is dissolved. Add the first quantity of water. Cook until thick, whisking often. Remove from heat

Soften the gelatin in the second quantity of water. Add to the thickened, hot juice mixture. Add the lemon juice and strawberries.

Beat the egg whites until soft peaks form. Gradually add the second quantity of sugar and continue beating until stiff, glossy peaks form. Set aside.

Whip the cream until thick. Gently fold the whipped cream into the egg whites. Gently fold the strawberries into the whipped cream and egg white mixture. Carefully spoon the strawberry mixture into the baked pie crust. Refrigerate until the gelatin in the filling sets.