Butterscotch Chiffon Pie

Title:
Butterscotch Chiffon Pie

Yield:
6 Servings

Categories:
Desserts,
Gelatin,
Pastries




Ingredients:





     1 tb Unflavored gelatin


   1/4 c  Cold water


     3    Eggs; separated


     1 c  Brown sugar


   1/4 ts Salt


     1 c  Scaled milk


     1 ts Vanilla


 1 1/2 c  Heavy cream; divided


     9    Inch baked pie shell; OR


          -Walnut Crumb Crust, *see


          -below






 Soften gelatin in water. Mix well beaten egg yolks with brown sugar, salt


 and milk in a heavy saucepan. Cook, stirring constantly until mixture is


 slightly thick. Add gelatin and stir until dissolved. Chill mixture until


 thick. Beat egg whites until stiff, but not dry. Stir vanilla and egg


 whites into chilled gelatin mixture. Add 1 cup of heavy cream whipped. Turn


 into baked pie shell. Chill several hours. When ready to serve, whip the


 1/2 cup heavy cream until stiff, put in pastry tume, and decorate edge of


 pie with dabs of whipped cream. Serves 6. Note: Can use Walnut Crumb Crust:


 Blend 1 cup ground walnuts with 1 tsp. sugara nd 1/4 cup vanilla wafer


 crumbs. Press mixture firmly on bottom and sides of 9 inch pie pan. MC


 formatting by bobbi744@sojourn.com


 


 Recipe by: Chicago Tribune, July 3, '64


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Mar 25, 1998