1 c Graham cracker crumbs
1/4 c Melted butter or margarine
1/2 c Evaporated milk
1 1/2 pk Unflavored gelatin
1/3 c Boiling water
2 Egg yolks; slightly beaten
1/2 c Sugar
1/2 ts Salt
1 tb Vanilla
1/3 c Evaporated milk
2 Egg whites
Mix graham cracker crumbs and melted butter. Press in bottom and on sides
of 9″ pie pan. Chill until needed. Put 1/2 cup evaporated milk into ice
tray of refrigerator and chill until ice crystals begin to form around the
edges. Meanwhile, soften gelatin in 1/3 cup cold water. Add 1/3 cup
boiiling water to soften gelatin. Mix egg yolks, sugar, salt, vanilla and
1/3 cup evaporated milk in a 1 1/2 qquart bowl. Stir gelatin gradually into
egg yolk mixture. Chill until very thick, but not set, stirring
occasionally. Put egg whites and ice cold evaporated milk into a cold 1 1/2
quart bowl and whip with a cold rotary beater by hand or with electric
beater at high speed until stiff. Gradually beat thickened egg yolk mixture
into whipped milk mixture until smooth and creamy. Put into crumb crust.
Sprinkle with nutmeg, if desired. Chill until firm, about 2 hours. Keep
chilled until ready to serve.
Yields
1 Servings