Black Cherry Chiffon Pie Recipe

• 2 can (1 lb.) pitted black cherries
• 1 tsp Unflavored gelatin
• 4 x Large eggs, separated
• 1/4 tsp Salt
• 1/2 c. Sugar
• 1 tsp Lemon juice
• 9 x Inch baked pastry or possibly crumb crust Toasted almond to garnish

1. Drain and chop cherries; reserve juice.
2. Soften gelatin in 1/4 c. cherry juice.
3. Beat together egg yolks, sugar, salt, lemon juice and 1/2 c. cherry juice.
4. Stir over boiling water till thick.
5. Mix in gelatin and cherries.
6. Refrigeratetill thick and syrupy.
7. Beat egg whites; fold into cherry mix.
8. Pour into crust.
9. Refrigeratetill hard, about 3 hrs.
10. Serve garnished with toasted almonds.
11. Makes 6 to 8 servings.

black cherries, unflavored gelatin, eggs, salt, sugar, lemon juice, pastry

Taken from cookeatshare.com/recipes/black-cherry-chiffon-pie-85718 (may not work)