Strawberry Chiffon Pie

3 c. Fresh Strawberries
3 oz. pkg. Strawberry Jello
3/4 c. Boiling Water
2 Tbsp. Lemon Juice
dash of Salt
2 Egg Whites
1/4 c. Sugar
1/2 c. Whipping Cream

1 Baked and cooled Pie Crust

Mash 1 c. of the Strawberries;

add Water to make 2/3 c.

Slice up the remaining 2 c. of Strawberries & refrigerate.

Dissolve the Jello in Boiling Water;

add Lemon juice & mashed Strawberries.

Chill until partially set.

Then beat until light & fluffy.

Add Salt to Egg Whites; beat until soft peaks form.

Gradually add Sugar and beat to stiff peaks; set aside.

Whip the Cream just until stiff;

fold in beaten Egg Whites & Strawberry mixture.

Chill until mixture mounds when spooned.

Fold in Sliced Strawberries;

Pile into cooled Pie Crust.

CHILL 4 to 5 HOURS.

Top with additional

Strawberries,

if desired.