Lemonade Fluff Pie

1 Envelope Unflavored Gelatin	4 Egg Whites
1/2 Cup Water, Cold	1/2 Cup Sugar
4 Egg Yolks, Beaten	1 Cup Heavy Cream, Whipped
Dash Salt	1 9-Inch Baked Pie Shell
1 6-Oz Can Frozen Lemonade

In double boiler, soften gelatin in water. Add egg yolks and salt. Cook over simmering water while stirring constantly until gelatin dissolves and mixture is slightly thick (about 5 minutes). Remove from heat and add in lemonade concentrate. Chill until mixture mounds when spooned. Beat egg whites until soft peaks form; gradually add in sugar, beating until stiff peaks form. Fold into gelatin mixture. Fold half of the whipped cream into gelatin mixture. Pile into cooled baked 9- inch pie shell and chill until firm. Serve with remaining whipped cream.

1990 Recipe - Jean Hansen

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"If you are looking for a very light dessert, this is a good one.  'Fluff' is certainly an appropriate name." - Calla Ferre

"I remember Grandma making this one time when I was over at her house.  A nice refreshing dessert." - April Ferre

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