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1 ea Envelope unflavored gelatine 1 ts Vanilla extract
1/4 c ;cold water 1 ts Ground nutmeg
3/4 c Sugar 1/4 c Sugar
1 tb Cornstarch 1 ea Baked 9-inch pastry shell
1/4 ts Salt 1 c Whipping cream; whipped
2 ea Eggs; separated Diced candied fruit
1 1/2 c Milk Ground nutmeg
1 tb Vanilla extract plus
Soften gelatin in cold water; set aside.
Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in saucepan.
Cook milk mixture over medium heat, stirring constantly, until mixture
begins to boil; boil 1 minute. Remove from heat, and add gelatin
mixture; stir until gelatin granules dissolve. Stir in vanilla and 1
teaspoon nutmeg. Allow custard mixture to cool until the consistency
of unbeaten egg white.
Beat egg whites (at room temperature) until soft peaks form;
gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until
stiff peaks form and sugar dissolves. Fold egg whites into custard.
Pour filling into pastry shell; chill at least 8 hours.
Spoon whipped cream in a ring over pie. Arrange candied fruit on
whipped cream; sprinkle lightly with nutmeg. Yield: 1 x 9″ pie.
Nancy Moore of Tennessee, in December, 1987 “Southern Living”.
Typos by Jeff Pruett.
Yields
1 x 9″ pie
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