1 1/4 c. mashed strawberries
2 tbsp. lemon juice
1/4 c. sugar
1 env. unflavored gelatin
1/4 c. water
2 egg whites
2 tbsp. sugar
1/4 c. skim milk
1/2 of a 1/4 oz. env. whipped topping mix

MERINGUE CRUST:

2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 c. sugar

Prepare meringue crust. In a small mixer bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar and beat on high speed until stiff peaks form and sugar is dissolved in mixture. Spread meringue in a 9 inch pie plate that has been sprayed with non-stick vegetable spray. Bake in 275-300 degree oven until golden brown, approximately 35-45 minutes. Turn off oven and leave meringue in closed oven for another 1 1/2 hours to dry. Cool.

When meringue is almost cool, start preparing the filling. Combine crushed berries, lemon juice and 1/4 cup sugar. Set aside. In a small saucepan, stir until dissolved. Cool. Stir cooled gelatin into berry mixture and chill in the refrigerator until the consistency of thick syrup. When the gelatin mixture starts thickening, prepare the egg whites and whipped topping. Beat egg whites until soft peaks form.

Gradually add 1 tablespoon of sugar, beating on high speed until thick and fluffy. Fold egg whites and whipped topping into the berry mixture. Chill mixture until it will mound on a spoon and then pour into cooled pie crust. Chill for 3-4 hours or until set. Best if served the same day as made. Serves 8. 110 calories per 1/8 of pie.