Strawberry Angel Pie

Ingredients:

3 cups frozen unsweetened or fresh strawberries
1 cup water
1 packet unflavored gelatin
1 tablespoon cornstarch
1 egg, separated
1/3 cup Splenda
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup instant skim milk powder
1/4 cup ice water
9 inch Graham Cracker Crust (see our recipe)

Procedure:

Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set. Makes 6 servings.

Graham Cracker Crust
3/4 cup graham wafer crumbs
3 tablespoons melted butter or margarine
1/4 teaspoon each of cinnamon and nutmeg

Procedure:
Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of the filling.