Recipe - Purple Plum Chiffon Pie

1 One fourth pound Fresh purple prune plums
One fourth cup Water
1 cup Sugar
1 tablespoon Lemon juice
1 One half Envelopes unflavored gelatin
One fourth cup Water
2 Egg whites
1 ds Salt
One half cup Heavy cream,whipped
Baked pastry shell (9")
Whipped cream for garnish

Wash;halve and pit plums.Place in large saucepan with One fourth cup water.
Cover and simmer over low heat until tender,about 10 minutes.Puree plum
pulp and liquid in blender.Measure 2 cups puree,adding water if
necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften
gelatin in One fourth cup cold water.Dissolve over hot water.Chill until slightly
thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites
and whipped cream into plum mixture.Pile into pastry shell.Chill until
firm.Garnish with whipped cream,if desired. Makes 1 9" pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini