Purple Plum Chiffon Pie
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
plums
fresh |
*
|
| ¼ | cup |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | each |
gelatin, unflavored
envelopes |
*
|
| ¼ | cup |
water
|
|
| 2 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
| ½ | cup |
heavy whipping cream
hipped |
|
| 1 | x |
pie shell (9 inch)
baked (9inch) |
|
| 1 | cup |
whipped cream
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
plums
fresh |
*
|
| 59 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1.5 | each |
gelatin, unflavored
envelopes |
*
|
| 59 | ml |
water
|
|
| 2 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
| 118 | ml |
heavy whipping cream
hipped |
|
| 1 | x |
pie shell (9 inch)
baked (9inch) |
|
| 237 | ml |
whipped cream
for garnish |
|
Directions
Wash, halve and pit plums.
Place in large saucepan with ¼ cup water.
Cover and simmer over low heat until tender, about 10 minutes.
Purée 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 - 9" pie.
