Purple plum chiffon pie

Yield: 6 servings

Measure Ingredient
1¼ pounds Fresh purple prune plums
¼ cup Water
1 cup Sugar
1 tablespoon Lemon juice
1½ pack Envelopes unflavored gelatin
¼ cup Water
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.

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