Strawberry Patch Pie

-STRAWBERRY FILLING-
1 1/2 c Fresh Strawberries, crushed
1 ts Lemon peel
1/4 c Cold water
1/4 c Sugar
Envelope unflavored Gelatin
30 x Whole, fresh Strawberries

MERINGUE CRACKER CRUST:
Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to
egg whites, beating well after each addition. Add vanilla. Combine crushed
crackers, baking powder and nuts. Fold into egg white mixture. Spoon into
buttered 10″ pie plate, pushing mixture to conform to shape of pie plate..
Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for
chiffon or ice cream pie.)
STRAWBERRY FILLING:
Combine crushed strawberries, sugar and lemon peel. Soften gelatin in
cold water in pan. Heat gently to melt the gelatin. Add to crushed berry
mixture. Chill until mixture begins to thicken. Spread half the mixture
over the bottom of cooled crust. Add enough whole berries, stem end down
and close together, to fill pie. Carefully spoon remaining crushed berry
mixture around whole berries. Chill until firm. Serve with whipped cream,
if desired.