- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 3/4 cup pureed stewed prunes
- 3/4 cup prune juice
- 1/2 cup white sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 egg whites
- 1 (9 inch) pie crust, baked
- Sprinkle 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.
05/11/2019
recipepes.com
prune whip pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
