1 1/4 lb Fresh purple prune plums
1 c Sugar
1 1/2 pk Envelopes unflavored gelatin
2 Egg whites
1/2 c Heavy cream,whipped
Whipped cream for garnish
1/4 c Water
1 tb Lemon juice
1/4 c Water
ds Salt
1 Baked pastry shell (9")
Wash; halve and pit plums. Place in large saucepan with 1/4 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 1/4 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 ea 9" pie.
