RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4948
| View Recipe |
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| Recipe Name: |
Strawberry Chiffon Pie - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
40 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
40 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 5, 9-inch pies
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Ingredients:
4 Cups strawberries pureed
0.25 Ounce(wt) gelatin, unsweetened
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Directions:
Bring puree, 4 oz sugar, 1 pt water, gelatin, lemon juice, and coloring to a boil. Dissolve cornstarch into 4 oz water and add to boiling mixture. Return mixture to a boil, stirring constantly. Cook until thick. Whip whites to soft peak stage. Add 6 oz sugar and beat to meringue. Fold meringue into strawberry mixture. Pour into prebaked pie shell. |
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| Nutrition per Serving: |
| Calories: |
11 |
Total Carbs: |
2.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.23 |
| Fiber: |
0.31 |
Sodium: |
29.71 |
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