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  • Black Cherry Chiffon Pie

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    Black Cherry Chiffon Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 can (1 lb.) pitted black cherries
    • 1 tsp Unflavored gelatin
    • 4 x Large eggs, separated
    • 1/4 tsp Salt
    • 1/2 c. Sugar
    • 1 tsp Lemon juice
    • 9 x Inch baked pastry or possibly crumb crust Toasted almond to garnish

    Directions

    1. Drain and chop cherries; reserve juice. Soften gelatin in 1/4 c. cherry juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 c. cherry juice. Stir over boiling water till thick. Mix in gelatin and cherries.
    2. Refrigeratetill thick and syrupy. Beat egg whites; fold into cherry mix.
    3. Pour into crust. Refrigeratetill hard, about 3 hrs. Serve garnished with toasted almonds.
    4. Makes 6 to 8 servings.

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