Strawberry Chiffon Pie

1. Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.

2. 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.

3. 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.

4. 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.

5. Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.

Cook's Note:

I like minced strawberries in this pie, but if you'd prefer a smoother texture, just crush/mash the berries.