Butterscotch Chiffon Pie Recipe
Ingredients
| 1 baked 9" pie shell | ||
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Milk | 1 Cup (16 tbs), scalded | |
| 2 tablesp. butter or margarine | ||
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
Directions
Soak gelatin in the cold water 5 min.
Beat egg yolks until thick and lemon-colored.
Gradually beat in the brown sugar, then the milk.
Add butter and salt, and cook in top of double boiler over hot, not boiling, water, while stirring, until the mixture coats a spoon.
Stir in gelatin.
Cool; add vanilla.
Beat the egg whites until quite stiff.
Then add the granulated sugar gradually, while continuing to beat until stiff.
Fold into cooled custard, then pour into pie shell.
Chill until set.
Chill any leftover filling for luncheon dessert.
Beat egg yolks until thick and lemon-colored.
Gradually beat in the brown sugar, then the milk.
Add butter and salt, and cook in top of double boiler over hot, not boiling, water, while stirring, until the mixture coats a spoon.
Stir in gelatin.
Cool; add vanilla.
Beat the egg whites until quite stiff.
Then add the granulated sugar gradually, while continuing to beat until stiff.
Fold into cooled custard, then pour into pie shell.
Chill until set.
Chill any leftover filling for luncheon dessert.
Chef
