Blueberry Chiffon Pie

1. 1

   Reserve 2 tablespoons blueberry pie filling.

2. 2

   Heat remainder, stirring constantly.

3. 3

   Remove from heat.

4. 4

   Slowly add gelatin; stir until dissolved.

5. 5

   Add lemon juice and peel.

6. 6

   Chill until almost set, then whip with beater until fluffy.

7. 7

   Beat egg whites until they hold a stiff peak; fold into gelatin mixture.

8. 8

   Pour mixture into pie shell; chill until firm.

9. 9

   Garnish with frozen whipped topping and reserved blueberry filling.

10. 10

    Tastes terrific!

11. 11

    Good alternative for the holidays to traditional pumpkin and apple pies.

* Per serving · 4 servings · Values may vary.

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