Black cherry chiffon pie

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@...>

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