Butterscotch Chiffon Pie Recipe

• 1 Tbsp. Unflavored gelatin
• 1/4 c. Cool water
• 3 x Large eggs, separated
• 1 c. Brown sugar
• 1/4 tsp Salt
• 1 c. Scaled lowfat milk
• 1 tsp Vanilla
• 1 1/2 c. Heavy cream, divided
• 9 x Inch baked pie shell, Or possibly Walnut Crumb Crust, *see below

1. Soften gelatin in water.
2. Mix well beaten egg yolks with brown sugar, salt and lowfat milk in a heavy saucepan.
3. Cook, stirring constantly till mix is slightly thick.
4. Add in gelatin and stir till dissolved.
5. Refrigeratemix till thick.
6. Beat egg whites till stiff, but not dry.
7. Stir vanilla and egg whites into chilled gelatin mix.
8. Add in 1 c. of heavy cream whipped.
9. Turn into baked pie shell.
10. Refrigerateseveral hrs.
11. When ready to serve, whip the 1/2 c. heavy cream till stiff, put in pastry tume, and decorate edge of pie with dabs of whipped cream.
12. Serves 6.
13. Note: Can use Walnut Crumb Crust:Blend 1 c. grnd walnuts with 1 teaspoon sugara nd 1/4 c. vanilla wafer crumbs.
14. Press mix firmly on bottom and sides of 9 inch pie pan.
15. MC

unflavored gelatin, water, eggs, brown sugar, salt, milk, vanilla, heavy cream, shell

Taken from cookeatshare.com/recipes/butterscotch-chiffon-pie-96383 (may not work)