| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bobbie – no, Desserts, Gelatin, Pies & tart |
8 |
Servings |
INGREDIENTS
| 1 |
|
Baked; (10") pastry shell |
| 1 1/2 |
c |
Preeed cooked and peeled yams; about 3 med. |
| 1 |
|
Envelope unflavored gelatin |
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground allspice; (up to 1/2) |
| 1/2 |
ts |
Salt |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Milk |
| 3 |
|
Egg whites |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Frozen whipped topping; thawed |
INSTRUCTIONS
Mix the gelatin, brown sugar, spices and salt in a heavy saucepan. Beat egg
yolks and milk until blended; add to gelatin mixture. Cook over Medium
heat, stirring constantly, until gelatin and sugar are dissolved and
mixture is slightly thickened, about 5 minutes. Remove from heat and blend
in pureed yams. Chill, stirring occasionally untl mixture mounds when
droped from a spoon. Beat egg whites until frothy. Gradually add the 1/4
cup sugar, continuing to beat just until stiff peaks are formed. Fod in the
yam mixture and dessert topping. Turn into the baked pastry shell. Swirl
top of pie using the back of a spoon. Chill thoroughly. Garnish with
additional thawed whipped topping. and mixed candied fruit. Makes one 10"
pie. MC formatting by bobbi744@sojourn.com
Recipe by: Family Weekly, January 3, '71
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 25, 1998
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