Strawberry Chiffon-Style Pie


Classifications: Cakes and Pies

Qty Measure Ingredient


1/4 cup margarine or butter

3/4 cup finely crushed graham crackers

2 packets Equal or 3/4 tsp. Equal Measure

3 1/2 to 4 cups fresh strawberries

8 packets Equal or 2 1/2 tsp. Equal Measure

1 tablespoon lemon juice

1 envelope unflavored gelatin

1/4 cup water

1 5 oz can evaporated milk, chilled icy cold

Instructions: Melt margarine. Stir in crushed graham crackers and 2 packets of Equal or 3/4 tsp. Equal Measure. Toss. Press mixture evenly in a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or till firm.

In a mixing bowl crush strawberries. Stir in 8 packet Equal or 2 1/2 tsp. Equal Measure and the lemon juice; set aside.

In a saucepan stir together gelatin and water; let stand 5 minutes. Cook and stir over low heat till gelatin dissolves. Cool. Stir the cooled gelatin mixture into the strawberry mixture. Chill till the consistency of corn syrup, stirring occasionally. Remove from refrigerator.

Beat the chilled evaporated milk in a chilled large mixing bowl till soft peaks form. Gradually beat in strawberry mixture. Spoon into crust. Cover and chill 6 hours.

Makes 10 servings.



Background: Note: DIABETIC EXCHANGES: One serving equals 1 milk, 1/2 fruit, 1/2 bread, 1 fat; also, 111 calories, 105 mg sodium, 4 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 6 gm fat.

Serves: 10

Food Exchanges: