Recipe - Black Cherry Chiffon Pie

2 cn (1 lb.) pitted black
cherries
1 teaspoon Unflavored gelatin
4 Eggs, separated
One fourth teaspoon Salt
One half cup Sugar
1 teaspoon Lemon juice
9 Inch baked pastry or crumb
crust
Toasted almond to garnish

Drain and chop cherries; reserve juice. Soften gelatin in One fourth cup cherry
juice. Beat together egg yolks, sugar, salt, lemon juice and One half cup cherry
juice. Stir over boiling water until thick. Fold in gelatin and cherries.
Chill until thick and syrupy. Beat egg whites; fold into cherry mixture.
Pour into crust. Chill until firm, about 3 hours. Serve garnished with
toasted almonds. Makes 6 to 8 servings.

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 16:18:14 0500

From: Chris & Karen sanburns@M2.SPRYNET.COM