1 Envelope unflavored gelatine
1/4 c ;cold water
3/4 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 Eggs; separated
1 1/2 c Milk
1 tb Vanilla extract plus
1 ts Vanilla extract
1 ts Ground nutmeg
1/4 c Sugar
1 Baked 9-inch pastry shell
1 c Whipping cream; whipped
Diced candied fruit
Ground nutmeg
: Soften gelatin in cold water; set aside.
: Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in saucepan. Cook
milk mixture over medium heat, stirring constantly, until mixture begins to
boil; boil 1 minute. Remove from heat, and add gelatin mixture; stir until
gelatin granules dissolve. Stir in vanilla and 1 teaspoon nutmeg. Allow
custard mixture to cool until the consistency of unbeaten egg white.
: Beat egg whites (at room temperature) until soft peaks form; gradually
add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form
and sugar dissolves. Fold egg whites into custard. Pour filling into
pastry shell; chill at least 8 hours.
: Spoon whipped cream in a ring over pie. Arrange candied fruit on
whipped cream; sprinkle lightly with nutmeg. Yield: 1 x 9″ pie.
Nancy Moore of Tennessee, in December, 1987 “Southern Living”.
From
Yields
1 X 9″ pie