Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 1 9" pie crust, baked and cooled
- 1/4 cup cold water
- 1 (1/4 oz.) envelope unflavored gelatin (Knox)
- 3 pasteurized egg yolks
- 2/3 cup sugar
- 1/8 tsp. salt
- 1-1/3 cups whole milk
- 1/8 tsp. ground nutmeg
- 3 pasteurized egg whites
- 1 tsp. vanilla
Preparation:
In large bowl, beat pasteurized egg yolks with a mixer. Gradually add sugar and salt and beat until mixture is fluffy and is light ivory in color.
In large saucepan, heat milk until a skin forms on the surface. Beat in the egg yolk mixture, and cook and stir 3 minutes longer until mixture thickens. Then add softened gelatin and beat with wire whisk until gelatin is completely dissolved. Cool this mixture by setting the saucepan in a large bowl of ice water for 45-60 minutes.
Beat egg whites until stiff. Using same beaters, whip cold egg yolk/milk mixture until creamy. Add vanilla and beat. Then fold in beaten egg whites. Pour into baked and cooled pie crust and chill overnight. 8 servings
To serve:
Offer whipped cream, shaved chocolate, fudge sauce, maraschino cherries, chopped nuts and other sundae toppings for guests to pour over pie wedges.
There's a good story about this pie too. When I was first married, it was my job to make this pie and bring it to Thanksgiving dinner (along with Parker House Rolls). Only I didn't have unflavored gelatin. By the time I realized this, we were having a blizzard. My husband and I bundled up and trudged from house to house in our neighborhood, asking if anyone had unflavored gelatin. Not one person did - but we made some good friends that night. And I got a good story out of that adventure.
