---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Purple Plum Chiffon Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
   1 1/4 lb Fresh purple prune plums          1/4 c  Water
       1 c  Sugar                               1 tb Lemon juice
   1 1/2 pk Envelopes unflavored gelatin      1/4 c  Water
       2 ea Egg whites                          1 x  Dash salt
     1/2 c  Heavy cream,whipped                 1 ea Baked pastry shell (9")
       1 x  Whipped cream for garnish      
  
   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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving