Strawberry Chiffon Pie - cooking recipe

Ingredients

2 1/2 cups sliced unsweetened strawberries
1 (8 ounce) envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/2 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1 1/2 cups light whipped topping
1 graham cracker crust
4 large fresh strawberries, halved

Preparation

Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling.
In a aucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes Stir in sugar and reserved strawberry puree.
Cook and stir over medium heat until mixture comes to a boiland gelatin is dissolved. Remove from heat.
Stir a small amount of filling into egg whites; return all to the pan, stirring constantly.
Cook and stir over low heat for 3 minutes or until mixture is slightly thickened(do NOT boil!).
Remove from heat; stir in orange juice.
Cover and refrigerate for 2 hours, stirring occasionally.
Fold in whipped topping; spoon into crust.
Cover and refrigerate for 2 hours or until set.
Just before serving, garnish with half strawberries.