1 1/4 lb Fresh purple prune plums
1/4 c Water
1 c Sugar
1 tb Lemon juice
1 1/2 Envelopes unflavored gelatin
1/4 c Water
2 Egg whites
1 ds Salt
1/2 c Heavy cream,whipped
Baked pastry shell (9″)
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 – 9″ pie.
From
Yields
8 Servings