3 egg yolks
3 egg whites
1 c. sliced fresh strawberries or 1 c. drained frozen strawberries
4 tbsp. strawberry gelatin
2 tbsp. hot water
1 1/4 c. sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. whipping cream

Cook egg yolks, 3/4 cup sugar and salt in double boiler until it coats a silver spoon. Dissolve strawberry gelatin in hot water and add fresh or frozen strawberries. Add gelatin mixture to hot custard and beat in with hand or electric mixer. Then cool. Whip egg whites and creamof tartar. When peaks form, fold in 1/2 cup sugar. Beat whipping cream until peaks form. Fold egg whites into cooled custard-gelatin mixture, then fold in whipped cream, reserving some cream and berries for garnish. Pour into baked pie shell and refrigerate at least 2 hours before serving. Pie shell should be large 10 or deep 9 inch.