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Directions

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.

Lime Chiffon Filling: Whip the ½ cup whipped cream until stiff and set in refrigerator until later use. Sprinkle the gelatin over the ¼ cup lime juice and let soften for a few minutes. In a double boiler, combine egg yolks, ½ cup lime juice, ½ cup of the sugar, and salt. Cook over boiling water (water not touching the bottom of the pan) until mixture is thickened, about 5 minutes. Add the gelatin and lime zest. Stir to combine. Remove from double boiler and cool in a pan of ice water. Cool for about 10 minutes, stirring occasionally. Beat the egg whites until soft peaks form and beat in the other ½ cup sugar. Beat until stiff peaks form. Fold the lime mixture into the egg whites until no steaks remain. Fold in the whipped cream until no white streaks remain. Chill for at least 4 hours or overnight.

Strawberry Layer: Combine frozen strawberries in a large saucepan. Add the water, sugar, and lemon juice. Cook over medium heat until mixture is thickened and bubbly. Mash the strawberries with a fork or potato masher. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and run through a strainer to catch strawberry pulp and seeds. Cool until room temperature. Carefully fold in the 4 cups of fresh strawberries.

Assemble the pie: Top the lime chiffon pie with the strawberry mixture. Decorate the pie with whipped cream and lime zest.