---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Purple Plum Chiffon Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/4 lb Fresh purple prune plums          1/4 c  Water
      1 c  Sugar                               1 tb Lemon juice
  1 1/2 pk Envelopes unflavored gelatin      1/4 c  Water
      2 ea Egg whites                          1 x  Dash salt
    1/2 c  Heavy cream,whipped                 1 ea Baked pastry shell (9")
      1 x  Whipped cream for garnish      
 
  Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover
  and simmer over low heat until tender,about 10 minutes.Puree plum pulp and
  liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar
  and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup
  cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg
  whites with salt until stiff,but not dry.Fold egg whites and whipped cream
  into plum mixture.Pile into pastry shell.Chill until firm.Garnish with
  whipped cream,if desired. Makes 1 ea 9" pie.
 
-----