Black cherry chiffon pie
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...>