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