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    Strawberry Chiffon Pie Strawberry Chiffon Pie

    1 prebaked 9-inch (4-cup volume) deep-dish pie crust
    1 1/4 cups (10-ounce package) frozen sweetened strawberries, thawed and drained, reserving juice
    1/2 cup water, room temperature
    1 envelope (7 grams) unflavored gelatin
    1/4 cup granulated sugar
    1 tablespoon all-purpose flour
    3 tablespoons fresh lemon juice, divided
    1/3 cup ice water
    1/3 cup dry NESTLÉ® CARNATION® Instant Non-fat Dry Milk
    2 tablespoons granulated sugar


    FREEZE small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.

    COMBINE 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set.

    BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.

    POUR into pie crust. Refrigerate for 2 hours or until firm.

    Makes 8 servings

    This recipe used with permission from Nestle and www.verybestbaking.com.

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