Title: Purple Plum Chiffon Pie
Categories: Pie Dessert
Yield: 6 Servings
| 1 1/4 | lb | Fresh purple prune plums |
| 1 | c | Sugar |
| 1 1/2 | pk | Envelopes unflavored gelatin |
| 2 | | Egg whites |
| 1/2 | c | Heavy cream,whipped |
| | | Whipped cream for garnish |
| 1/4 | c | Water |
| 1 | tb | Lemon juice |
| 1/4 | c | Water |
| | | Dash salt |
| 1 | | Baked pastry shell (9") |
Wash;halve and pit plums.Place in large saucepan with 1/4 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 1/4 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.