Strawberry Chiffon Pie

1. 1

   Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling.

2. 2

   In a aucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes Stir in sugar and reserved strawberry puree.

3. 3

   Cook and stir over medium heat until mixture comes to a boiland gelatin is dissolved. Remove from heat.

4. 4

   Stir a small amount of filling into egg whites; return all to the pan, stirring constantly.

5. 5

   Cook and stir over low heat for 3 minutes or until mixture is slightly thickened(do NOT boil!).

6. 6

   Remove from heat; stir in orange juice.

7. 7

   Cover and refrigerate for 2 hours, stirring occasionally.

8. 8

   Fold in whipped topping; spoon into crust.

9. 9

   Cover and refrigerate for 2 hours or until set.

10. 10

    Just before serving, garnish with half strawberries.

* Per serving · 4 servings · Values may vary.