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Neta Lennemann's Chiffon Custard Pie

Author/Submitted by:
Servings: 1
Categories: Chocolate / Custard-Pie / Desserts / Pies & Pastries

1    pie shell, baked
1  c  evaporated milk
1/2  c  water
1/4  t  nutmeg
3    eggs, separated
1/2  c  sugar
1/8  t  salt
1  tb  unflavored gelatin
3  tb  water, cold
1/2  t  vanilla
1  c  whipping cream, whipped
    bitter chocolate, grated
    for garnishing

Cook evaporated milk, water, nutmeg, egg yolks, sugar, and salt in double boiler until hot. Soak gelatin in cold water. Add to hot custard along with vanilla. Allow to thicken. Chill. Beat egg whites until stiff and fold into cold custard. Spread into baked pie shell. Top with whipped cream and sprinkle with grated bitter chocolate. Source: Gladys Naden, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert; March, 1995 By "Lloyd A. Carver" <> on Jan 5, 1996

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