Blueberry Chiffon Pie

• 2 c. blueberry pie filling
• 1 (3 oz.) pkg. lemon flavored gelatin
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 2 egg whites
• 1 baked 9-inch pie shell or graham cracker pie shell
• frozen whipped topping, defrosted

1. Reserve 2 tablespoons blueberry pie filling.
2. Heat remainder, stirring constantly.
3. Remove from heat.
4. Slowly add gelatin; stir until dissolved.
5. Add lemon juice and peel.
6. Chill until almost set, then whip with beater until fluffy.
7. Beat egg whites until they hold a stiff peak; fold into gelatin mixture.
8. Pour mixture into pie shell; chill until firm.
9. Garnish with frozen whipped topping and reserved blueberry filling.
10. Tastes terrific!
11. Good alternative for the holidays to traditional pumpkin and apple pies.

blueberry pie filling, lemon flavored gelatin, lemon juice, egg whites, shell, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319195 (may not work)