1 ea Envelope unflavored gelatine
1/4 c ;cold water
3/4 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 ea 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 ea Baked 9-inch pastry shell
1 c Whipping cream; whipped
Diced candied fruit
: 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”.
1 X 9″ pie