1 1/4 lb Fresh purple prune plums 1/4 c Water
1 c Sugar 1 tb Lemon juice
1 1/2 pk Envelopes unflavored gelatin 1/4 c Water
2 ea Egg whites 1 x Dash salt
1/2 c Heavy cream,whipped 1 ea Baked pastry shell (9″)
1 x 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 ea 9″ pie.
Yields
6 servings