Cherry Chiffon Pie

Pink and pretty—uses canned cherries


  • Baked 9" pie shell
  • 2 tsp. unflavored gelatin
  • 2 tblsp. cold water
  • 1 (1 lb. 4 oz.) can tart cherries
  • 4 eggs, separated
  • ¼ tsp. salt
  • ¾ c. sugar
  • tsp. grated lemon peel
  • Whipped cream (optional)


  • 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 lifted. Gradually add remaining ¼ c. sugar, 2 tblsp. at a time, beating thoroughly after each addition. Beat until stiff peaks form. Fold into gelatin mixture. Pile lightly in pie shell and chill until firm.
  • When ready to use, garnish each serving with whipped cream.