1 1/2 cup strawberries 3/4 cup sugar 1 tablespoon gelatin (we had brand called Knox) 1/4 cup cold water 1/2 cup boiling water 1 tablespoon lemon juice 2 egg whites 1/8 teaspoon salt Optional- 1/2 cup heavy cream
Slice berries, cover with sugar and let stand 1 hour. Sprinkle gelatin on cold water, let stand 5 minutes, add boiling water and lemon juice; strain over berries. Stir well and chill until mixture begins to thicken. Fold in egg whites, and salt, beaten until just stiff. Optional- Fold in heavy cream, beaten until stiff. Pour into pie shell. I remember crumbled Scottish shortcake cookies (Biscuits) were those used by my mother. Garnish- Whipped cream and sliced or a few whole berries.
Crust- Mix crumbled biscuit with butter until well-mixed. 2 cups crumbs 1/3 cup butter, melted Press into sides and bottom of 9-inch pie shell. Bake about 8 minutes at 350 F. When cooled, add the filling.
Should work with graham crackers, but I don't like them.
The above from my mother's favorite cookbook- The Boston Cooking-School Cookbook, 8th ed. 1946. My grandmother used an older one, prob. 1910 or so.