Prune Whip Pie Recipe

Name: Prune Whip Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. cooked, dried prunes; 1/4 c. juice from prunes; 1 1/2 Tbsp. lemon juice; 1/2 c. sugar; pinch of salt; 2 eggs, separated; 1/2 c. milk; 1 tsp. gelatin; 2 Tbsp. cold water; baked 8 or 9-inch pastry shell

Servings: persons

1
Remove stones from prunes and press pulp through food mill or coarse sieve.
2
Add juice, sugar and salt.
3
Beat egg yolks; add milk and cook over boiling water, stirring constantly, until mixture coats spoon.
4
Remove from heat at once and stir in gelatin, which has been softened 5 minutes in the cold water.
5
Add to prunes when cool.
6
Fold in stiffly beaten egg whites.
7
Pour into baked shell and chill in refrigerator.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. cooked, dried prunes, 1/4 c. juice from prunes, 1 1/2 Tbsp. lemon juice, 1/2 c. sugar, and more.

Yes, Prune Whip Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prune Whip Pie

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