black cherry chiffon pie
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (1 lb.) pitted black cherries |
| 1 teaspoon | Unflavored gelatin |
| 4 | Eggs, separated |
| ¼ teaspoon | Salt |
| ½ cup | Sugar |
| 1 teaspoon | Lemon juice |
| 9 | Inch baked pastry or crumb crust |
| Toasted almond to garnish |
Drain and chop cherries; reserve juice. Soften gelatin in ¼ cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and ½ cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries.
Chill until thick and syrupy. Beat egg whites; fold into cherry mixture.
Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds. Makes 6 to 8 servings.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 16:18:14 -0500 From: Chris & Karen <sanburns@...>
Similar recipes
- Banana chiffon cake
- Cherry chiffon dessert
- Chiffon honey cake
- Chocolate chiffon dessert
- Chocolate chiffon pie #1
- Chocolate chiffon pie #2
- Coffee chiffon cake
- Coffee chiffon dessert
- Lemon chiffon cake
- Lemon chiffon cherry cheesecake
- Lemon chiffon pudding
- Lemon chiffon sauce
- Lemon chiffon sauce 2
- Lime chiffon pie
- Maple chiffon pie
- Passover chiffon cake
- Raspberry chiffon pie
- Sherry chiffon pie
- Sourdough chiffon cake
- Vanilla chiffon cake
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
