Strawberry chiffon pie by shireen

                  Strawberry chiffon pie

Ingredients for pie base
Digestive biscuit 8 ounces crushed
Butter 4 ounces melted
Ingredients for filling
Strawberries 250 gm chopped
Caster sugar 8 ounces
Gelatin 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup


Method for base
1. Crush the biscuits with a rolling pin and mix with melted butter
2. Line the biscuit crust with an 8 inche flan tin
3. In a saucepan mix 3 ounces sugar with gelatin along with ½ the strawberry puree in a sauce pan
4. Bring to a boil for 2 minutes, remove and cool.
5. In another sauce pan boil the reaming puree with 3 ounces sugar, and cook for 2 minutes and remove
6. Beat the egg whites till stiff add in the remaining 2 ounce sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
7. Pour this mixture onto the biscuit base, smoothing the surface.
8. Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
9. Chill for two hours until set
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