Strawberry Chiffon Pie

So, what if you've followed the advice of my sons and made Big Fat Yeast Rolls? That means you have egg whites in a tiny bowl in your fridge, waiting for inspiration to strike. Well, here you are. The ingredient list is a little bigger than what I usually give you, but don't worry; it's pretty easy. The inspiration for this was found in my red plaid cookbook (the one everyone has), but I had to change it to suit both me and the season: no fresh strawberries, and I change everything anyway.

STRAWBERRY CHIFFON PIE

Pie crust, baked and cooled (store bought, or my "Best Ever")
20 ounce bag frozen whole strawberries
1/4 cup sugar
1 envelope plain gelatin
1/4 cup sugar
2/3 cup water
3 egg whites
3/4 tsp cream of tartar
1/4 cup sugar
1/2 cup whipping cream
1 tsp strawberry extract
1/4 cup sugar

In a saucepan, stir together the gelatin and 1/4 cup sugar. Add the 2/3 cup water, and heat while whisking until the sugar dissolves and the mixture simmers. Remove from the heat and set aside to cool.

Pour 1 cup of the strawberries into a cup, and set aside. Thaw the remaining berries somewhat (I used 1 minute in the microwave, but you may have different ideas). Pulse these strawberries with 1/4 cup sugar in your food processor until they are crushed but not pureed, or mash with a potato masher.

After the gelatin mixture has cooled and somewhat thickened, stir it into the strawberries and set aside. In a mixing bowl, beat the 3 egg whites with the cream of tartar until stiff, then add 1/4 cup sugar one tablespoon at a time. In another bowl, beat the cream until it thickens; add the strawberry extract and the last 1/4 cup sugar and beat until thick.

Slice the cup of strawberries you've set aside thinly (I used my food processor, of course). Stir the mashed strawberries into the whipped cream. Fold in the egg whites. Stir in the sliced strawberries, until it's nicely combined. Spoon this mixture into your baked and cooled crust, and refrigerate for at least 2 hours, until it firms up. Fair warning: If you decide you can only wait an hour, your slices won't look pretty. Trust me.
Somehow, despite the fact that my pie didn't look pretty once I cut it (after only one hour), it disappeared just fine. And people are clamoring for more. I think this will reappear very soon!