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Black Cherry Chiffon Pie

2 (1 lb.) cans pitted black cherries
1 tsp. unflavored gelatin
4 eggs, separated
1/4 tsp. salt
1/2 c. sugar
1 tsp. lemon juice
9 inch baked pastry or crumb crust
Toasted almond to garnish

Drain and chop cherries; reserve juice. Soften gelatin in 1/4 cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries. Chill until thick and syrupy. Beat egg whites; fold into cherry mixture. Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds. Makes 6 to 8 servings. 

 

 

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