Prep Time:
25 mins
Additional Time:
5 hrs 35 mins
Total Time:
6 hrs
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.
Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.
Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.
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Nutrition Facts (per serving)
| 287 | Calories |
| 13g | Fat |
| 41g | Carbs |
| 3g | Protein |
