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 NESTLɮ 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe used with permission from Nestle and www.verybestbaking.com.