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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

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