2 egg whites 1 pound prunes, cooked and cut up 1/2 cup sugar 1/2 cup chopped pecans 1/8 teaspoon salt 1 teaspoon grated lemon zest 1 tablespoon lemon juice Pastry for 1-crust 9-inch pie, baked 3/4 cup heavy cream 2 tablespoons sifted confectioners' sugar few drops vanilla or almond extract
In a small mixing bowl, beat egg whites until stiff peaks form. In a mixing bowl, combine prunes, sugar, pecans, salt, lemon zest and lemon juice. Fold in beaten egg whites. Pour into pie shell and bake at 325° for 20 minutes, or until set. Cool. Whip heavy cream; beat in sugar and flavoring. Spread over prune whip pie.