Strawberry Lemondrift Pie
Posted by: Elaine Fri, 21 May 2004, at 7:34 a.m.
2 pint baskets California strawberries
1/2 cup low fat milk
1 envelope unflavored gelatin
2/3 cup sugar
1 1/2 tablespoons grated fresh lemon peel
1/4 cup fresh lemon juice
2 cups whipping cream
1 baked and cooled 9-inch pie shell
Stem strawberries, cover and chill. In 1-quart saucepan combine milk and
gelatin; set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin
and sugar are completely dissolved. Stir in peel and juice. Cool to room
temperature, then chill until syrupy, about 15 minutes. Meanwhile, in large bowl
whip cream to form stiff peaks. Fold in gelatin mixture to blend thoroughly.
Spoon into pie shell, mounding top. Halve strawberries. Cover filling with
strawberries. Chill until firm, at least 2 hours. Dust lightly with powdered
sugar just before serving.
Makes 6 to 8 servings