|
Neta Lennemann's Chiffon Custard Pie
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Custard-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 1
pie shell,
baked
1
c
evaporated milk 1/2
c
water 1/4
t
nutmeg 3
eggs,
separated
1/2
c
sugar 1/8
t
salt 1
tb
unflavored gelatin 3
tb
water,
cold
1/2
t
vanilla 1
c
whipping cream,
whipped
bitter chocolate,
grated
for garnishing
Directions:
Cook evaporated milk, water, nutmeg, egg yolks, sugar, and salt in
double boiler until hot. Soak gelatin in cold water. Add to hot custard
along with vanilla. Allow to thicken. Chill. Beat egg whites until
stiff and fold into cold custard. Spread into baked pie shell. Top with
whipped cream and sprinkle with grated bitter chocolate.
Source: Gladys Naden, Stamford (Nebr.) Centennial Cookbook Formatted
by: Nancy Filbert; March, 1995
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
|
