Strawberry Lemondrift Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
strawberries
fresh |
*
|
| ½ | cup |
milk
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ⅔ | cup |
sugar
|
|
| 1 ½ | tablespoons |
lemon zest
grated fresh |
|
| ¼ | cup |
lemon juice
fresh |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
strawberries
fresh |
*
|
| 118 | ml |
milk
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 158 | ml |
sugar
|
|
| 23 | ml |
lemon zest
grated fresh |
|
| 59 | ml |
lemon juice
fresh |
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Stem strawberries; cover, and chill.
Combine milk and gelatin in 1 quart saucepan.
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, whip cream to form stiff peaks.
Fold in gelatin mixture to blend thoroughly Spoon into pie shell, mounding top.
Halve strawberries. Cover filling with berries.
Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving.
