Prune Whip Pie
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Ingredients6 h 32 m servings 179 cals
Original recipe yields 8 servings (1 9-inch pie)
- 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.
Per Serving: 179 calories; 5.2 g fat; 34.3 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 194 mg sodium. Full nutrition
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