A light and fluffy cherry cream pie with both whipped egg whites and whipped cream folded in.
INGREDIENTS (for 8 servings):
- 1 (20 ounce) can pitted sour cherries
- 1/4 cup white sugar
- 1 envelope (1 tablespoon) unflavored gelatin
- 2 egg yolks
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1/4 teaspoon red food coloring
- 2 egg whites
- 1/4 cup white sugar
- 1 cup heavy cream, whipped
- 1 (9 inch) graham cracker crust
PREPARATION:
Let cherries sit in juice with 1/4 cup sugar for 2 hours.
Drain juice off cherries into a saucepan. Soften gelatin in the cherry juice. Mix in egg yolks and salt. Cook on low heat, stirring constantly, for 4 minutes, until gelatin dissolves. Remove from heat and stir in almond extract, red food color, and cherries. Chill until thick, but not coagulated.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill in refrigerator.