Prune Whip Pie
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Recipe Summary Prune Whip Pie
This recipe is from my grandmother's old cookbook. Top with whipped cream or whipped topping just before serving.Ingredients | Monique Cookbook Recipes1 (.25 ounce) package unflavored gelatin¼ cup cold water¾ cup pureed stewed prunes¾ cup prune juice½ cup white sugar2 tablespoons lemon juice1 teaspoon lemon zest¼ teaspoon salt2 egg whites1 (9 inch) pie crust, bakedDirectionsSprinkle gelatin on top of water and set aside.Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.Info | Monique Cookbook Recipesprep: 30 mins cook: 2 mins additional: 6 hrs total: 6 hrs 32 mins Servings: 8 Yield: 1 9-inch pie
TAG : Prune Whip PieDesserts, Pies, Vintage Pie Recipes,
