Strawberry Chiffon Pie

Name: Strawberry Chiffon Pie
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; salt; vegetable oil; water; gelatin, flavored; water; strawberries; whipped topping, prepared; chocolate chips (semi-sweet); vegetable shortening; strawberries

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
Chocolate pastry
1 ¼	cups	all-purpose flour
¼	cup	sugar
3	tablespoons	cocoa powder
¼	teaspoon	salt
⅓	cup	vegetable oil
3	tablespoons	water cold
Filling
1	package	gelatin, flavored strawberry
¾	cup	water boiling
1 ½	cups	strawberries fresh, chopped	*
2	cups	whipped topping, prepared thawed
½	cup	chocolate chips (semi-sweet)	*
1	teaspoon	vegetable shortening do not use butter or margarine or oil	*
8	each	strawberries

Ingredients

Amount	Measure	Ingredient	Features

Chocolate pastry
296	ml	all-purpose flour
59	ml	sugar
45	ml	cocoa powder
1.3	ml	salt
79	ml	vegetable oil
45	ml	water cold

Filling
1	package	gelatin, flavored strawberry
177	ml	water boiling
355	ml	strawberries fresh, chopped	*
473	ml	whipped topping, prepared thawed
118	ml	chocolate chips (semi-sweet)	*
5	ml	vegetable shortening do not use butter or margarine or oil	*
8	each	strawberries

Directions

CHOCOLATE PASTRY: 1. In medium bowl, stir together flour, sugar, cocoa and salt. In measuring cup, place oil; add water. Do not stir. Pour liquid over flour mixture; stir lightly with fork until well blended (if mixture is too dry, add 1 to 2 teaspoons additional cold water).

With hands, shape mixture into ball. Place between 2 pieces of wax paper; roll into 12-inch circle. Peel off top sheet of paper.
Gently invert pastry over 9-inch pie plate; peel off paper. Fit pastry into pie plate. Fold under extra pastry around edge; flute edge. With fork, prick bottom and sides of crust thoroughly. Refrigerate about 30 minutes.
Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool completely.