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Blueberry Chiffon Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Fruits / Pies & Pastries

    mr. parker c. folse, jr.
1/4  c  fresh lemon juice
1/4  c  water
1/2  c  sugar
4    egg yolks, well beaten
1  tb  unflavored gelatin
1/4  c  cold water
1    baked pie shell
1  c  blueberries, crushed
4    egg whites
1/2  c  sugar
1  c  whole blueberries
1/2  c  heavy cream, whipped

Beat egg yolks, add lemon juice, water and sugar. Cook in double boiler until thick. Add gelatin which has been softened in the 1/4 cop cold water. Add crushed blueberries, chill slightly. Beat egg whites until stiff, adding 1/2 cup sugar gradually. Fold in whole blueberries. fold in egg yolk mixture, then fold in the whipped cream. Mound into baked pie shell, chill until set. Decorate top with whipped cream. By KKBG35A RUTH BURKHAR

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