Grape Chiffon Pie - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1 c. Welch's grape juice
1/2 c. sugar
2 c. light cream
2 egg whites, stiffly beaten
1 c. heavy cream, whipped
1 baked 9-inch pie shell
1 c. Welch's grape jelly

Preparation

In saucepan, stir gelatin into grape juice.
Let stand 5 minutes. Add sugar and cook over low heat, stirring constantly, until gelatin and sugar are dissolved. Cool.
Stir in light cream. Chill until slightly thickened.
Fold egg whites and whipped cream into gelatin.
Pour into pie shell. Cover with 1/2 cup grape jelly. Chill until firm.
Top with remaining grape jelly.
Makes 6 to 8 servings.