| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Dessert, Pie, Eggnog, Holidays, Sthrn/livng |
1 |
X 9" pie |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatine |
| 1/4 |
c |
;cold water |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs; separated |
| 1 1/2 |
c |
Milk |
| 1 |
tb |
Vanilla extract plus |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Ground nutmeg |
| 1/4 |
c |
Sugar |
| 1 |
|
Baked 9-inch pastry shell |
| 1 |
c |
Whipping cream; whipped |
|
|
Diced candied fruit |
|
|
Ground nutmeg |
INSTRUCTIONS
: Soften gelatin in cold water; set aside.
: Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in saucepan. Cook
milk mixture over medium heat, stirring constantly, until mixture begins to
boil; boil 1 minute. Remove from heat, and add gelatin mixture; stir until
gelatin granules dissolve. Stir in vanilla and 1 teaspoon nutmeg. Allow
custard mixture to cool until the consistency of unbeaten egg white.
: Beat egg whites (at room temperature) until soft peaks form; gradually
add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form
and sugar dissolves. Fold egg whites into custard. Pour filling into
pastry shell; chill at least 8 hours.
: Spoon whipped cream in a ring over pie. Arrange candied fruit on
whipped cream; sprinkle lightly with nutmeg. Yield: 1 x 9" pie.
Nancy Moore of Tennessee, in December, 1987 "Southern Living".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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