Strawberry chiffron pie

Serves 8

  1. 5-1/3oz shortbread
  2. 1 cup sugar
  3. 1/2tsp salt
  4. 1/2 cup slivered almonds, toasted
  5. 2tb melted butter
  6. 2tsp gelatin
  7. 2tb water
  8. 20oz strawberries, 12oz pureed and 8oz sliced
  9. 2tb corn syrup
  10. 2tb lemon juice
  11. 2 egg whites
  12. 1/8tsp cream of tartar
  13. 1/2 cup cream
  • Process shortbread, 2tb sugar and 1/4tsp salt for about a minute. Add almonds and pulse about 8 times. Add butter and pulse about 10 times. Press into a 9in pie tin and bake at 325 degrees for 18-20 minutes, turning halfway. Rest for 30 minutes.
  • Rest 6-7 for 5 minutes. Strain strawberry puree to get about 1 cup and discard the rest. Simmer with 12tb sugar, remaining 1/4tsp salt and corn syrup for about a minute. Add gelatin and lemon off-heat and rest for 30 minutes, stirring occasionally.
  • Beat 11-12 until foamy on low speed. Raise speed to medium-high and beat until soft mounds form, about 1 minute. Add remaining 2tb sugar and beat until stiff, about 2-3 minutes. Fold in a third of the strawberry mixture. Fold in remaining 2/3rds strawberry mixture. Beat cream into stiff peaks and fold into mixture. Fold in sliced strawberries, spoon into crust and refrigerate for 3-24 hours.
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