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PURPLE PLUM CHIFFON PIE

Category:    Pies, Desserts
Yield:6 servings
 
  1 1/4 lb Fresh purple prune plums            2 ea Egg whites
    1/4 c  Water                               1 x  Dash salt
      1 c  Sugar                             1/2 c  Heavy cream,whipped
      1 tb Lemon juice                         1 ea Baked pastry shell (9")
  1 1/2 pk Envelopes unflavored gelatin        1 x  Whipped cream for garnish
    1/4 c  Water                          
 
  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.
 

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