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pie. Its light and fluffy filling is a nice alternative to a traditional Strawberry Pie. Learn how
to prepare
your fresh strawberries for this pie and other desserts using strawberries.
Directions
CRUST:
- Crush graham crackers. Add sugar and melted butter. Stir together until well
mixed.
Pour into pie plate, spread evenly, and press firmly against bottom and sides.
Bake at 350° F. for 7 minutes. Remove from oven and allow to cool before filling.
FILLING:
- Place strawberries in a blender or food processor and blend until
smooth.
In a medium saucepan, combine sugar and gelatin. Add the strawberries and frozen lemonade
concentrate.
Cook over medium heat until the mixture is bubbling and gelatin has dissolved,
stirring continually.
Gradually stir about half of the cooked mixture in with the slightly
beaten egg whites. Then pour the beaten egg white mixture back into the saucepan with the other
half of the cooked strawberry mixture.
Stir constantly while cooking over low heat until
mixture thickens, about 3 minutes. Do not allow to boil.
Pour into a medium bowl, add
orange juice and stir.
Put the mixture into the refrigerator and chill until it starts to
thicken, so that it is clumpy when stirred but not firm (approximately 2 hours).
When
strawberry mixture has thickened, fold in the whipped topping.
When evenly blended, pour into the prepared graham cracker crust. Spread evenly.
Cover and then return to the refrigerator and chill until set (approximately 2 hours).
Garnish
with strawberries and mint (optional).
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