Cherry Chiffon Pie

Name: Cherry Chiffon Pie
Cuisine: United States
Ingredients: 1½ tsp. grated lemon peel; Whipped cream (optional); ¼ tsp. salt; ¾ c. sugar; 1 (1 lb. 4 oz.) can tart cherries; 4 eggs, separated; 2 tsp. unflavored gelatin; 2 tblsp. cold water; Baked 9" pie shell

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Pink and pretty—uses canned cherries

Ingredients

Baked 9" pie shell
2 tsp. unflavored gelatin
2 tblsp. cold water

Americas
United States
Pie

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