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Cheesecake Table Dessert Cream

Butterscotch Chiffon Pie

Ingredients & Directions

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

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

6 Servings

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