Blueberry Chiffon Pie

Directions

1. 1
   Reserve 2 tablespoons blueberry pie filling.
2. 2
   Heat remainder, stirring constantly.
3. 3
   Remove from heat.
4. 4
   Slowly add gelatin; stir until dissolved.
5. 5
   Add lemon juice and peel.
6. 6
   Chill until almost set, then whip with beater until fluffy.
7. 7
   Beat egg whites until they hold a stiff peak; fold into gelatin mixture.
8. 8
   Pour mixture into pie shell; chill until firm.
9. 9
   Garnish with frozen whipped topping and reserved blueberry filling.
10. 10
    Tastes terrific!
11. 11
    Good alternative for the holidays to traditional pumpkin and apple pies.