Butterscotch Fluff Pie
|Sifted all purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs) (Quick Or Old Fashioned, Uncooked)|
|Cold water||5 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Toasted coconut||1 Cup (16 tbs)|
Sift together flour and salt into bowl.
Cut in shortening until mixture resembles coarse crumbs; stir in oats.
Add water, a tablespoon at a time, mixing with a fork until pastry can be formed into a ball.
Turn out on lightly floured board or canvas.
Roll out to form 13-inch circle.
Fit pastry loosely into 9-inch pie plate.
Turn edge under and flute.
Prick bot- tom and sides with a fork.
Bake in hot oven (425°F.) 12 to 15 minutes.
Soften gelatine in cold water.
Place salt, milk, egg yolks and butterscotch pieces in top of double boiler.
Cook over hot water until butterscotch pieces are melted and mixture thickens, stirring frequently.
Add softened gelatine and stir until dissolved.
Cool until mixture begins to thicken.
Beat egg whites until stiff and glossy.
Fold cooled gelatine mix- ture into egg whites.
Whip cream until frothy; gradually add sugar, whipping until stiff.
Fold into butterscotch mixture.
Pour into pie crust; chill until set.
Decorate with toasted coconut.
Makes one 9-inch pie.