Coffee Chiffon Pie
Pies & Pastries
pie crust (9 inch),
Beat egg whites to soft peaks; gradually add 1/3 cup sugar, beating to stiff peaks. Fold in gelatin mixture. Pile in baked pastry shell. Chill till firm. Whip cream. Top pie with whipped cream and chocolate curls, if desired.
In saucepan combine first 4 ingredients and dash salt. Combine egg yolks and evaporated milk; stir into gelatin mixture. Cook and stir till gelatin dissolves and mixture thickens slightly. Stir in vanilla. Chill till partially set, stirring often. Beat smooth.