1 env. unflavored gelatin
1/4 c. cold water
1 c. dairy sour cream
2 egg yolks
2 tbsp. sugar
2 tbsp. milk
1/2 tsp. salt
2 egg whites
1/4 tsp. almond extract
1/4 c. sugar
1 c. fresh strawberry halves
1/2 c. red currant jelly
1 tbsp. water
9" pie pan

Soften gelatin in water. In saucepan combine sour cream, egg yolks, sugar, milk and salt; mix well. Combine sour cream, egg yolks, sugar, milk and salt. Mix well. Cook over medium heat, stirring constantly 5 minutes. Blend in gelatin cool; stirring occasionally until thick but not set.

In small mixing bowl beat egg whites with almond extract at high speed until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff glossy peaks form. Fold into chilled mixture gently but thoroughly.

Spoon into baked pastry shell. Chill until set, about 2 hours. Arrange strawberry halves on top of pie. Heat jelly with water stirring occasionally until jelly melts. Spoon over strawberries. Chill until served.