Butterscotch chiffon pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unflavored gelatin |
| ¼ | cup | Cold water |
| 3 | Eggs; separated | |
| 1 | cup | Brown sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Scaled milk |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Heavy cream; divided |
| 9 | Inch baked pie shell; OR Walnut Crumb Crust, *see below | |
Directions
Soften gelatin in water. Mix well beaten egg yolks with brown sugar, salt and milk in a heavy saucepan. Cook, stirring constantly until mixture is slightly thick. Add gelatin and stir until dissolved. Chill mixture until thick. Beat egg whites until stiff, but not dry. Stir vanilla and egg whites into chilled gelatin mixture. Add 1 cup of heavy cream whipped. Turn into baked pie shell. Chill several hours. When ready to serve, whip the ½ cup heavy cream until stiff, put in pastry tume, and decorate edge of pie with dabs of whipped cream. Serves 6. Note: Can use Walnut Crumb Crust: Blend 1 cup ground walnuts with 1 tsp. sugara nd ¼ cup vanilla wafer crumbs. Press mixture firmly on bottom and sides of 9 inch pie pan. MC formatting by bobbi744@...
Recipe by: Chicago Tribune, July 3, '64 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998