Velvety Chiffon Pies
|Milk||1 Cup (16 tbs)|
|Envelope of unflavored gelatin||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Crumb crust||1 Cup (16 tbs) (Baked)|
Put milk in top part of small double boiler.
Soften gelatin in milk.
Add 1/4 cup sugar, the salt, and egg yolks.
Beat slightly to blend.
Put over simmering water and cook, stirring constantly, until mixture is thickened and coats a metal spoon.
Remove from heat and add vanilla.
Chill until thickened but not firm.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry.
Fold this meringue into gelatin mixture.
Pile lightly into cold Crumb Crust; chill until firm.
Serve plain, or spread with sweetened whipped cream.