Title: Black Cherry Chiffon Pie
Categories: None
Yield: 1 Servings

2 cn (1 lb.) pitted black
-cherries
1 ts Unflavored gelatin
4 Eggs, separated
1/4 ts Salt
1/2 c Sugar
1 ts Lemon juice
9 Inch baked pastry or crumb
-crust
Toasted almond to garnish

Drain and chop cherries; reserve juice. Soften gelatin in 1/4 cup cherry
juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 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 EAT-L Digest 11 November 96

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

From: Chris & Karen