Forum Cafeteria Prune Chiffon Pie
Serves 6 to 8.
Note: This recipe must be prepared in advance. Adapted from the April 8, 1981, edition of Taste.
For prunes:
• 6 oz. dried pitted prunes
• 1 c. hot water
For prune mixture:
• 1/4 c. (scant) sugar
• 1/4 tsp. salt
• 3 tbsp. cornstarch
• 2 tbsp. water
• 1 tbsp. butter
For chiffon:
• 1/4 c. water
• 1/3 c. plus 1 tbsp. sugar
• 11/2 tsp. cream of tartar
• 3 pasteurized egg whites
• 1 baked pie shell
• Freshly whipped cream for garnish
Directions
To prepare prunes: Wash prunes thoroughly. In a medium bowl, soak prunes in 1 cup hot water for 12 hours. Strain prunes, reserving liquid. Place prunes in a steamer over gently boiling water, cover and steam for 75 minutes.
To prepare prune mixture: In a medium saucepan over medium-high heat, combine reserved prune liquid, sugar and salt and bring to a boil. Add steamed prunes and mix well.
In a small bowl, dissolve cornstarch in 2 tablespoons water and stir mixture into prunes. Continue cooking until mixture becomes thick, stirring occasionally. Remove from heat, stir in butter and let prunes cool to room temperature.
To prepare chiffon: In a medium saucepan over medium-high heat, whisk together water, sugar and cream of tartar and bring to a low boil, stirring until sugar and cream of tartar dissolve. Remove from heat. Meanwhile, in a bowl of an electric mixture fitted with a whisk attachment on medium-high speed, whip egg whites until soft peaks form. Slowly add sugar-water mixture to egg whites and whip until stiff (but not dry) peaks form.
To prepare pie: Carefully fold meringue mixture into prunes. Pour prune chiffon into prepared pie shell. Refrigerate at least 30 minutes. Garnish with whipped cream and serve.
Nutrition information per serving:
Calories254Fat8 gSodium214 mg
Carbohydrates45 gSaturated fat4 gCalcium15 mg
Protein3 gCholesterol4 mgDietary fiber2 g
Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 1 other carb, 11/2 fat.
