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.
Yields
6 servings