Prune Whip Pie

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"This recipe is from my grandmother's old cookbook. Top with whipped cream or whipped topping just before serving."
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6 h 32 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Sprinkle gelatin on top of water and set aside.
  2. Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
  3. Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
  4. Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.


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Great pie!! This was a hit!!

Good pie!

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