Double Cherry Chiffon Pie

• 1 pkg. (3 oz.) cherry jello
• 3/4 cup water
• 4 eggs, separated
• 1 can (15 oz.) cherry pie filling
• 1/4 tsp. cream of tartar
• 1/4 cup sugar
• 1 9 inch graham pie shell

1. In medium saucepan stir together gelatin and water.
2. With whisk beat in egg yolks.
3. Cook over low hear stirring constantly, until gelatin is dissolved and mixture begins to thicken (approx. 5-8 minutes).
4. Remove from heat and stir in pie filling.
5. Chill, stirring occasionally until mixture mounds slightly (approx. 1 hour).
6. In large mixing bowl, beat egg whites and cream of tartar at high speed until foamy.
7. Add sugar 1 Tbsp. at a time; beating constantly until sugar is dissolved* and whites form soft peaks. Gently fold in cherry mixture.
8. Pile mixture into pie shell and chill about 3 hours until firm.

cherry jello, water, eggs, cherry pie filling, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118234 (may not work)