Strawberry Chiffon Pie

Ingredients for pie base

Digestive biscuit - 200 gms (crushed)

Butter - 100 gms (melted)

Ingredients for filling

Strawberries - 250 gm (puréed)

Caster sugar - 200 gms

Gelatin - 1 tbsp heaped

Egg whites 3

Whipped cream 1 cup

Crush the biscuits with a rolling pin and mix with melted butter

Line an 8 inch flat tin with butter crust

In a saucepan mix 80 gms sugar with gelatin along with ½ the strawberry puree in a sauce pan

Bring to a boil for 2 minutes, remove and cool.

In another sauce pan boil the remaining puree with 80 gms sugar, and cook for 2 minutes and remove

Beat the egg whites till stiff, add in the remaining 40 gms sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream

Pour this mixture onto the biscuit base, smoothing the surface.

Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures

Chill for two hours until set