Strawberry Chiffon Pie

Strawberry Chiffon Pie - Culture, Family, Travel, Consumer Reviews - Posted: 27th Nov, 2013 - 5:28pm

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Archived Recipe: Baked Goods
Post Date: 27th Nov, 2013 - 5:28pm / Post ID: #

Strawberry Chiffon Pie

Recipe name:
Strawberry Chiffon Pie

Recipe Type Recipe category:
Baked Goods

What are your thoughts about this great dish?

Recipe Ingredients Recipe detials:

Chocolate pastry: 1 1/4 c All-purpose flour

1/4 c Sugar

3 tb Hershey's cocoa

1/4 ts Salt

1/3 c Vegetable oil

3 tb Cold water

== 1 pk Strawberry flavored gelatin

; (3 oz.) 3/4 c Boiling water

1 1/2 c Chopped fresh strawberries

2 c Frozen non-dairy whipped

-topping ; thawed 1/2 c Hershey's semi-sweet

-chocolate chips 1 ts Shortening

= (do not use butter =or margarine or oil) 8 Strawberries

Recipe by: www.hersheys.com 1. Prepare CHOCOLATE PASTRY.

2. In medium bowl, dissolve gelatin in water; cool

slightly. Crush strawberries or puree to equal 3/4 cup. Stir strawberry puree into gelatin mixture; refrigerate until partially set (consistency of unbeaten egg whites). Fold whipped topping into strawberry mixture. Spoon into prepared crust. Refrigerate 2 to 3 hours or until set. 3. Line tray with wax paper. In small microwave-safe bowl,

place chocolate chips and shortening. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip whole strawberries into melted chocolate; place on prepared tray. Refrigerate, uncovered, about 30 minutes or until chocolate is firm. Just before serving, garnish pie with chocolate-covered strawberries. Cover; refrigerate leftover pie. 8 servings. CHOCOLATE PASTRY: 1. In medium bowl, stir together flour, sugar, cocoa and

salt. In measuring cup, place oil; add water. Do not stir. Pour liquid over flour mixture; stir lightly with fork until well blended (if mixture is too dry, add 1 to 2 teaspoons additional cold water). 2. With hands, shape mixture into ball. Place between 2

pieces of wax paper; roll into 12-inch circle. Peel off top sheet of paper. 3. Gently invert pastry over 9-inch pie plate; peel off

paper. Fit pastry into pie plate. Fold under extra pastry around edge; flute edge. With fork, prick bottom and sides of crust thoroughly. Refrigerate about 30 minutes. 4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes;

cool completely.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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