Yield: 6 servings
|1¼ pounds||Fresh purple prune plums|
|1 tablespoon||Lemon juice|
|1½ pack||Envelopes unflavored gelatin|
|2 eaches||Egg whites|
|1 x||Dash salt|
|½ cup||Heavy cream,whipped|
|1 each||Baked pastry shell (9")|
|1 x||Whipped cream for garnish|
Wash;halve and pit plums.Place in large saucepan with ¼ cup water.
Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved.
Soften gelatin in ¼ cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired.
Makes 1 ea 9" pie.