Pink Lady Pie
|Egg yolks||3 , slightly beaten|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Jello gelatin||3 Ounce (1 Package, Any Flavor)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Grenadine syrup||1 Tablespoon|
|Whipped topping mix||2 1⁄2 Ounce (1 Envelope, Dream Whip)|
|Baked 9 inch pie shell||1 , cooled (Or 10 Inch)|
Combine egg yolks and 1 cup water in top of double boiler.
Add 1/4 cup sugar; mix well.
Cook and stir over boiling water until mixture coats spoon, stirring constantly.
Remove from heat, add gelatin; stir until dissolved.
Add 1/2 cup cold water, the lemon juice, and grenadine.
Chill until thickened.
Prepare whipped topping mix as directed on package.
Beat egg whites and salt until foamy throughout.
Add 1/4 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
Continue beating until mixture will form soft, rounded peaks.
Fold into gelatin mixture.
Fold in 1 cup of the prepared whipped topping.
Chill again, if necessary, until mixture will mound.
Spoon into pie shell.
Chill until firm about 4 hours.
Garnish with remaining prepared whipped topping and chocolate curls, if desired.