Chokecherry Chiffon Pie

 

1 pre-cooked 9 inch pie pastry

1/4 C. water

1 T. gelatin

1 C. chokecherry juice

3/4 C. sugar

5 egg yolks

5 egg whites

1/4 tsp. cream of tartar

2 T. sugar

1 C. heavy whipping cream (35%)

2 T. powdered sugar

1/2 tsp. vanilla

syrup or pieces of fruit to garnish (optional)

 

Dissolve the gelatin in the water. In a saucepan, combine the juice, sugar and egg yolks. Cook gently over a medium low heat, stirring constantly for about 10 minutes until the mixture coats the back of a spoon which occurs at 140 degrees F if you have a thermometer. Remove from the heat and stir in the gelatin until it has completely dissolved. Set aside to cool in a basin of cold water until it is about room temperature but not set. Meanwhile, beat the egg whites and cream of tartar until it starts to mound. Add the sugar and continue to beat until soft peaks form. The mixture should not be too dry. Fold the egg whites carefully into the chokecherry mixture and fill the pastry. Set in the fridge to cool for at least four hours. Whip the cream with the sugar and vanilla and spread on top. Garnish with pieces of fruit or a drizzle of syrup or softened jelly.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 340
Fat: 19 g
Fiber: 0 g
Protein: 7 g