Instructions: Method:
1. Blend 2/3 cup sugar, gelatin, and fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon.

2. Beat the whipping cream to soft peaks.

3. In a clean bowl, beat the egg whites until they are stiff. Gradually add cream of tartar and 1/3 cup sugar to make a meringue. Carefully fold in whipped cream. Fold in cooled fruit mixture. Pile into cooled baked pie shell. Chill several hours until set.

Makes 1 - 9 inch pie

This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted pineapple, raspberries, or any frozen berries.

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