1 tb Gelatin 4 Eggs, separated
1/4 c Cold water 1/4 c Sugar
1/2 c Sugar Bourbon to taste
1/4 ts Nutmeg 1 c Whipping cream
1/4 ts Salt 2 8 or 9 inch baked pie shells
3/4 c Milk
Soften gelatin in cold water fro 5 minutes. Combine egg yolks,
lightly beaten, 1/4 cup of sugar, nutmeg, salt and milk. Cook in a
double boiler until thick, stirring constantly, after mixture gets
hot. Remove from heat; add softened gelatin and fold in egg whites
that have been stiffly beaten with 1/4 cup of sugar. Add bourbon to
taste. Fold into mixture the 1 cup of cream, whipped. Pour into 2
pie shells and store in the refrigerator until serving time. Randy
Rigg
Yields
3 servings