This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BLACK CHERRY SPICE CHIFFON PIE

1 can (8-oz.) Bing cherries
2 egg yolks, slightly beaten
1 cup water
1/4 cup sugar
1 package black cherry-flavored gelatin
Cherry juice and water to make one-half cup
3 tablespoons lemon juice
3 egg whites
Dash of salt
4 tablespoons sugar
1 baked nine-inch Spiced Crumb Crust (recipe below) or pie shell
Sweetened whipped cream
Whole fresh Bing cherries or maraschino cherries

Drain cherries. Set juice aside and cut cherries in halves, removing pits.

Combine egg yolks and water in saucepan. Add one fourth cup sugar and cook over low heat, stirring constantly until mixture coats a silver spoon; then cook one minute more. (If mixture curdles, beat with egg beater.) Remove from heat. Add gelatin and stir until dissolved. Add cherry juice and lemon juice. Chill until slightly thickened.

Beat egg whites and salt until foamy throughout. Add sugar, two tablespoons at a time, beating after each addition until well blended. Then continue beating until mixture will stand in peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixture very slightly. Fold in cut cherries. Chill a few minutes until mixture begins to hold its shape. Spoon into cold pie shell. Chill until firm. Just before serving, garnish with whipped cream and whole cherries, either fresh or maraschino.

SPICED CRUMB CRUST

1 cup fine vanilla wafer crumbs
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon powdered ginger
3 tablespoons melted butter

Combine vanilla wafer crumbs, sugar and spices. Add melted butter and mix well. Press firmly on bottom and sides of a nine-inch pie pan. Bake in moderate oven (375 F.) five to eight minutes. Cool before filling.