Recipe - Butterscotch Chiffon Pie

1 tablespoon Unflavored gelatin
One fourth cup Cold water
3 Eggs; separated
1 cup Brown sugar
One fourth teaspoon Salt
1 cup Scaled milk
1 teaspoon Vanilla
1 One half cup 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
One half 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 One fourth 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998