Strawberry Chiffon Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CHOCOLATE PASTRY
1 1/4 cup: All-purpose flour,
1/4 cup: Sugar,
3 tbsp: HERSHEYS Cocoa,
1/4 tsp: Salt,
1/3 cup: Vegetable oil,
3 tbsp: Cold water,
FILLING
3 ounce: Strawberry flavored gelatin,
3/4 cup: Boiling water,
1 1/2 cup: Chopped fresh strawberries,
2 cup: Non-dairy whipped topping, (frozen), thawed
1/2 cup: HERSHEYS Chocolate Chips, Semi-Sweet
1 tsp: Shortening, do not use butter, margarine or oil
8: Whole strawberries,
Directions:
1. Prepare CHOCOLATE PASTRY.
2. In medium bowl, dissolve gelatin in water; cool slightly. Crush
strawberries or puree to equal 3/4 cup. Stir strawberry puree into
gelatin mixture; refrigerate until partially set (consistency of
unbeaten egg whites). Fold whipped topping into strawberry mixture.
Spoon into prepared crust. Refrigerate 2 to 3 hours or until set.
3. Line tray with wax paper. In small microwave-safe bowl, place
chocolate chips and shortening. Microwave at HIGH (100%) 1 minute;
stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, just until chips are melted when
stirred. Dip whole strawberries into melted chocolate; place on
prepared tray. Refrigerate, uncovered, about 30 minutes or until
chocolate is firm. Just before serving, garnish pie with
chocolate-covered strawberries. Cover; refrigerate leftover pie. 8
servings.
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).
2. With hands, shape mixture into ball. Place between 2 pieces of wax
paper; roll into 12-inch circle. Peel off top sheet of paper.
3. 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.
4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool
completely.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
2. In medium bowl, dissolve gelatin in water; cool slightly. Crush
strawberries or puree to equal 3/4 cup. Stir strawberry puree into
gelatin mixture; refrigerate until partially set (consistency of
unbeaten egg whites). Fold whipped topping into strawberry mixture.
Spoon into prepared crust. Refrigerate 2 to 3 hours or until set.
3. Line tray with wax paper. In small microwave-safe bowl, place
chocolate chips and shortening. Microwave at HIGH (100%) 1 minute;
stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, just until chips are melted when
stirred. Dip whole strawberries into melted chocolate; place on
prepared tray. Refrigerate, uncovered, about 30 minutes or until
chocolate is firm. Just before serving, garnish pie with
chocolate-covered strawberries. Cover; refrigerate leftover pie. 8
servings.
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).
2. With hands, shape mixture into ball. Place between 2 pieces of wax
paper; roll into 12-inch circle. Peel off top sheet of paper.
3. 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.
4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool
completely.
Hersheys is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp