Cherry Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Almond extract||1 Teaspoon|
|Canned cherries||16 Ounce, drained and finely chopped (1 Can, Water Packed)|
|Red food coloring||3 Drop|
1. Sprinkle gelatin over 1/4 cup of the water in small custard cup; let stand for 5 minutes to soften. Meanwhile, blend egg yolks, 2 tablespoons of the sugar and the remaining 1/2 cup water in small saucepan.
2. Heat over low heat, stirring constantly, until mixture thickens and lightly coats back of wooden spoon. Stir in softened gelatin to dissolve. Cool mixture; stir in almond extract and chill until syrupy. Stir in cherries and food coloring.
3. Using electric mixer at high speed, beat egg whites in medium bowl until stiff. Using rubber spatula, fold into cherry mixture. Spoon into 9-inch pie plate. Chill until completely set, 1 1/2 to 2 hours.