| 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.
A Message from our Provider:
“You can fool yourself. You can never fool God”