Blueberry Chiffon Pie - cooking recipe

Ingredients

2 c. blueberry pie filling
1 (3 oz.) pkg. lemon flavored gelatin
1 Tbsp. lemon juice
1 tsp. grated lemon peel
2 egg whites
1 baked 9-inch pie shell or graham cracker pie shell
frozen whipped topping, defrosted

Preparation

Reserve 2 tablespoons blueberry pie filling.
Heat remainder, stirring constantly.
Remove from heat.
Slowly add gelatin; stir until dissolved.
Add lemon juice and peel.
Chill until almost set, then whip with beater until fluffy.
Beat egg whites until they hold a stiff peak; fold into gelatin mixture.
Pour mixture into pie shell; chill until firm.
Garnish with frozen whipped topping and reserved blueberry filling.
Tastes terrific!
Good alternative for the holidays to traditional pumpkin and apple pies.