STRAWBERRY CHIFFON PIE
Prep Time: 1 Hr.
Start to Finish: 4 Hrs. 10 min.
Ingredients:
CHOCOLATE PASTRY (recipe follows)
1 package (3 oz.) strawberry flavored gelatin
3/4 cup boiling water
1-1/2 cups chopped fresh strawberries
2 cups frozen non-dairy whipped topping, thawed
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 teaspoon shortening (do not use butter, margarine or oil)
8 whole strawberries
Instructions:
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.
4. 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.8servings.
CHOCOLATE PASTRY
- 1-1/4 cups all-purpose flour
- 1/4 cup sugar
- 3 tablespoons HERSHEY'S Cocoa
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 3 tablespoons cold water
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). With hands, shape mixture into ball.
Place between 2 pieces of wax paper; roll into12-inch circle. Peel off top sheet of paper. 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. Meanwhile, heat oven to 350°F. Bake 10 minutes. Cool completely.
