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Black Cherry Chiffon Pie Recipe

by Global Cookbook

Ingredients

2 can (1 lb.) pitted black cherries 1 tsp Unflavored gelatin 4 x Large eggs, separated 1/4 tsp Salt

1/2 c. Sugar 1 tsp Lemon juice 9 x Inch baked pastry or possibly crumb crust Toasted almond to garnish

Directions

1. Drain and chop cherries; reserve juice. Soften gelatin in 1/4 c. cherry juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 c. cherry juice. Stir over boiling water till thick. Mix in gelatin and cherries.
2. Refrigeratetill thick and syrupy. Beat egg whites; fold into cherry mix.
3. Pour into crust. Refrigeratetill hard, about 3 hrs. Serve garnished with toasted almonds.
4. Makes 6 to 8 servings.

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