Recipe: Cherry Chiffon Pie (Domino sugar recipe, 1940's-50's)

CHERRY CHIFFON PIE

1 tablespoon (unflavored) gelatine
1/4 cup cold water
4 egg yolks
1 cup sugar, divided use
1/4 teaspoon salt
1 tablespoon lemon juice
2 cups sour pitted cherries
4 egg whites (pasteurized), stiffly beaten
1 (9-inch) baked pie shell or a cornflake pastry shell*
Whipped cream (for serving)

Soak gelatine in 1/4 cup cold water.

Cook slightly beaten egg yolks, 1/2 cup sugar and salt over boiling water until of custard consistency. Add the soaked gelatine to hot custard and stir until dissolved.

Place in refrigerator and when beginning to congeal add the lemon juice, the drained cherries which have been cut up, then fold in the stiffly beaten whites into which the other 1/2 cup sugar has been beaten. Pour into a previously baked pie shell or a cornflake pastry shell and chill.

Before serving spread over pie a thin layer of whipped cream.

*The pie filling may be poured into sherbet glasses instead of into a pie shell, chilled until set and served with whipped cream.

Makes one (9-inch) pie
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)