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Cherry Chiffon Pie
Preparation info
- Difficulty
Medium
Appears in
Published 1965
Pink and pretty—uses canned cherries
Ingredients
- Baked 9" pie shell
2 tsp. 2 tblsp
Method
- Soften gelatin in water. Drain cherries, reserving juice. Beat egg yolks and add juice from cherries (¾ c.), salt and ½ c. sugar. Cook over low heat until thickened, stirring constantly. Stir in softened gelatin and stir until it is dissolved. Cool slightly and add lemon peel and drained cherries (1½ c.).
- Beat egg whites until soft peaks form when beater is lifte
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