| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pies, Jw |
1 |
9" pie |
INGREDIENTS
| 1 |
|
Baked pie shell |
| 1 |
tb |
Gelatin |
| 2 |
tb |
Cold water |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Maple syrup |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs; separated |
| 1 |
c |
Whipping cream |
| 1/3 |
c |
Hickory nuts; chopped |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Soak the gelatin in 2 tb cold water. Heat and stir the milk, syrup and salt
in a double boiler. Pour part of this over two beaten egg yolks; return
this mixture to the double boiler. Stir and cook this custard over not in
hot water until thickened. Add the soaked gelatin and stir until dissolved.
Chill the mixture until it starts to thicken.
Whip the cream until stiff. Divide. Fold the nuts and vanilla into 3/4 of
it. Whip the egg whites until stiff. Fold the whipped cream nut mixture and
the egg whites into the custard. Fill the pie shell. Garnish with the rest
of the cream. Chill to set.
From: the Joy of Cooking. Posted by: Jim weller
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
10, 99
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”