Strawberry Chiffon Pie

1 baked pastry shell
1 envelope unflavored gelatine
1/3 cup cold water
3/4 to 1 cup granulated sugar
3 egg yolks
3 tablespoons lemon juice
Dash of salt
2 1/2 cups strawberries
Dried egg whites equivalent to 3 fresh
    egg whites or 1 cup whipping cream
Halved strawberries (optional)
Strawberry or mint leaves (optional)

In a small saucepan stir gelatine into cold water. Let stand 1 minute. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatine mixture to a medium bowl; stir in crushed strawberries. Cover and chill until mixture mounds when spooned, stirring occasionally.

In a medium mixing bowl prepare and beat dried egg white product to stiff peaks according to package directions, or whip the cream to soft peaks. With a wooden spoon or rubber spatula, gently fold egg white mixture or whipped cream into strawberry mixture. Spoon filling into cooled crust. Cover and refrigerate at least 4 hours or until filling is firm.

Garnish with halved strawberries and strawberry or mint leaves, if desired. Makes 8 servings.