Prep Time::25 mins
Additional Time:: 5 hrs 35 mins
Total Time:: 6 hrs
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 cup minced fresh strawberries
½ cup white sugar
1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
½ cup hot water
2 tablespoons lemon juice
1 pinch salt
½ cup whipping cream, chilled
¼ cup white sugar
½ teaspoon almond extract
2 egg whites, room temperature
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust
Directions
Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.
Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.
Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.
Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.
Cook's Note:
I like minced strawberries in this pie, but if you'd prefer a smoother texture, just crush/mash the berries.