snack saturday

Strawberry Mousse Pie 

• 1 1/4 cup sugar
• 1 1/2 Tbsp Knox gelatin
• 2 ~ 10 ounce packages frozen strawberries in light syrup, thawed. Do not drain, reserve liquid.
• 2/3 cup egg whites
• 1/4 cup sugar
• 1 cup heavy whipping cream
• 1 pint fresh strawberries, chopped fine or mashed, optional
• 2 ~ 9 inch baked pie crusts
• 1/4 cup white chocolate curls, optional

1. Combine sugar and gelatin in a large saucepan. Add strawberries with juice and stir. Turn heat to medium and stir until sugar is dissolved.
2. Bring to a boil making sure the mixture doesn't burn or boil over, stirring occasionally. Remove from heat and transfer to a large stainless bowl and chill for approximately one hour ~ more or less ~ or until strawberry mixture starts to set up like loose jello. Stir a few times. Be careful, you don't want it to set up completely or it will be almost impossible to work with. Likewise, it can't be too thin either.
3. In a clean mixer bowl, whip egg whites until soft peaks form. Add sugar and whip a while longer until stiff peaks hold their shape. Transfer to a clean bowl and set aside.
4. In the same mixing bowl, whip 1 cup heavy whipping cream until stiff.
5. Gently fold egg whites and whipped cream into strawberry mousse mixture until smooth and blended.
6. Fold fresh strawberries into mousse if desired.
7. Pour into baked pie shells. 
8. Chill and set aside.