Prune Chiffon Pie
|Coffee-coconut pie shell||1|
|Chopped prunes||1 Cup (16 tbs) (Plumped)|
|Bottled prune juice||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||2 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
Prepare pie shell; bake and set aside.
Combine chopped prunes, prune juice, and orange peel in a heavy saucepan; mix well.
Beat eggs; add a mixture of the gelatin, sugars, and salt and blend thoroughly.
Stir in the sour cream, then combine with the prune mixture.
Cook, stirring constantly, over medium heat until thickened, about 10 minutes.
Cool to lukewarm.
Beat 1/2 cup cream until it piles softly.
Fold into prune mixture.
Turn filling into pie shell.
Chill until firm.