Prune Chiffon Pie

Another recipe missing a direction, but I’ve got it below…

From a box sold in Canby, Oregon.

Prune Chiffon Pie

1 Tablespoon gelatin
1/4 c. cold water
3/4 c. prune juice
1/2 c. sugar
1/4 teaspoon salt
1 c. prune pulp
2 Tablespoons lemon juice
2 egg whites
1 9-inch baked pie shell

Soften gelatin in cold water 5 minutes. Heat prune juice, sugar, and salt to boiling. Add to gelatin and stir until dissolved. Add prune pulp and lemon juice.

(Recipe continued by Yesterdish)

Whip egg whites to soft peaks. Fold prune mixture into egg white mixture. Refrigerate for half an hour before serving.

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