Strawberry Black Bottom Pie
Purée 1 pint of the berries with lemon juice (there should be about 1 2/3 cups purée).
Soften gelatin in water; warm over low heat to dissolve, then stir into berry purée. Chill until mixture begins to set.
Meanwhile, beat egg whites, gradually adding sugar until soft peaks form. Fold in thickened berry mixture. Pour over chocolate layer, shill until set.
To serve, slice remaining pint berries; sweeten if desired. Spoon over wedges of pie.
Yield: 8 Servings
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