Aunt Barb’s Strawberry Chiffon Pie

Yield: 8 servings (easy to make more or less)

This retro dessert boasts a flavorful custard base that is lightened with egg whites and is the ideal way to make use of summer's strawberry bounty.

Soften gelatin in cold water. Cook the egg yolks, slightly beaten, ½ cup sugar, lemon juice, and salt in the top of double boiler until of custard consistency. Add softened gelatin to the hot mixture and stir until dissolved; then add strawberries and a drop of red food color. Cool. When the mixture begins to thicken, fold in egg whites which have been beaten to soft peaks and to which the other ¼ cup sugar has been added. (Click here for details on how to beat egg whites.)

Fill baked pie shell with mixture and chill for at least 4 hours. Just before serving spread a layer of whipped cream over the pie and top with a strawberry garnish!

Store in the refrigerator.

As noted above, the custard filling may be poured into individual ramekins for a crust-free and gluten-free option.