Strawberry Pie by Linda Larsen
This light and airy dessert is delicious when strawberries are in season. Garnish with a few whole berries.
Serves 8
Calories: 249.84
Fat: 4.98 grams
Saturated Fat: 2.34 grams
Cholesterol: 7.65 mg
Sodium: 156.43 mg
1 Graham Cracker Crust (page 258)
2 pasteurized egg whites
⅛ teaspoon cream of tartar
¼ teaspoon lemon juice
⅓ cup sugar
1½ cups sliced strawberries
Bake and cool the pie crust; set aside. In a large bowl, combine egg white with cream of tartar and lemon juice. Beat until foamy, then add the sugar and strawberries. Continue to beat until the mixture holds soft peaks, about 10 to 12 minutes.
Spoon into pie crust and chill thoroughly before serving. Pie can also be frozen; let stand at room temperature for 15 minutes before slicing.
Egg White Foams
Egg white foams are created when air is beaten into egg whites. You'll have a higher foam if you let the egg white stand at room temperature for about 20 minutes before you start beating. Cream of tartar and lemon juice help stabilize the foam by adding acid to the protein web of the foam.
