Prune Chiffon Pie

Prune Chiffon Pie
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  1. 1 envelope plain gelatin
  2. 1/4 c. water
  3. 3 eggs, separated
  4. 3/4 c. sugar
  5. 1/2 tsp salt
  6. 1-1/2 tsp lemon rind
  7. 5 TB lemon juice
  8. 3/4 c cooked prune pulp
  1. Soak gelatin in 2 TB of water, set aside.
  2. Combine slightly beaten egg yolks with 1/2 c sugar, salt, lemon rind, lemon juice and 2 TB water
  3. Cook in double boiler until mixture thickens
  4. Add gelatin and stir until dissolved.
  5. Add prunes
  6. Cool until mixture begins to thicken.
  7. Beat egg whites until stiff
  8. Add 1/4 c. sugar
  9. Fold in gelatin mixture
  10. Turn into baked pie shell and chill until firm
  11. Garnish with whipped cream
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