Strawberry Chiffon Pie

FILLING
3 oz Strawberry flavored gelatin
3/4 c Boiling water
1 1/2 c Chopped fresh strawberries
2 c Non-dairy whipped topping
-(frozen), thawed
1/2 c HERSHEY’S Chocolate Chips
-(Semi-Sweet)
1 ts Shortening
-(do not use butter,
– margarine or oil)
8 Whole strawberries

1. Prepare CHOCOLATE PASTRY.

2. In medium bowl, dissolve gelatin in water; cool slightly. Crush
strawberries or puree to equal 3/4 cup. Stir strawberry puree into
gelatin mixture; refrigerate until partially set (consistency of
unbeaten egg whites). Fold whipped topping into strawberry mixture.
Spoon into prepared crust. Refrigerate 2 to 3 hours or until set.

3. Line tray with wax paper. In small microwave-safe bowl, place
chocolate chips and shortening. Microwave at HIGH (100%) 1 minute;
stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, just until chips are melted when
stirred. Dip whole strawberries into melted chocolate; place on
prepared tray. Refrigerate, uncovered, about 30 minutes or until
chocolate is firm. Just before serving, garnish pie with
chocolate-covered strawberries. Cover; refrigerate leftover pie. 8
servings.

CHOCOLATE PASTRY:

1. In medium bowl, stir together flour, sugar, cocoa and salt. In
measuring cup, place oil; add water. Do not stir. Pour liquid over
flour mixture; stir lightly with fork until well blended (if mixture
is too dry, add 1 to 2 teaspoons additional cold water).

2. With hands, shape mixture into ball. Place between 2 pieces of wax
paper; roll into 12-inch circle. Peel off top sheet of paper.

3. Gently invert pastry over 9-inch pie plate; peel off paper. Fit
pastry into pie plate. Fold under extra pastry around edge; flute
edge. With fork, prick bottom and sides of crust thoroughly.
Refrigerate about 30 minutes.

4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool
completely.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.