CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Pie |
6 |
Servings |
INGREDIENTS
1 |
|
(10-inch) graham cracker crust; chilled |
1 |
tb |
Cornstarch |
1/2 |
c |
Sugar |
4 |
|
Egg yolks |
2 |
c |
Milk; scalded |
3/4 |
c |
Semi-sweet chocolate morsels |
1 |
ts |
Vanilla |
1 |
tb |
Unflavored gelatin |
1/4 |
c |
Cold water |
4 |
|
Egg whites |
1/2 |
c |
Sugar |
1 |
c |
Whipping cream |
2 |
tb |
Sugar |
1 |
ts |
Vanilla |
INSTRUCTIONS
Combine cornstarch, 1/2 cup sugar & egg yolks in top of double boiler.
Slowly add scalded milk. Cook, stirring until custard coats spoon. To 1 cup
of the custard, add chocolate morsels & stir until melted. Add vanilla &
pour into graham cracker crust. To remaining custard, add gelatin which has
bees softened in the cold water. Beat egg whites, adding 1/2 cup sugar
gradually until mixture is shiny & holds its shape. Fold in custard-gelatin
mixture. Pour over chocolate layer & chill until set. Whip cream, adding 2
Tbs sugar & vanilla. Be sure to use a 10-inch pie plate! (You may make the
pie the day before serving.)
LOIS MADONIA
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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