Vanilla Chiffon Pie

• 1 baked pie shell
• 1 (1/4 ounce) envelope gelatin
• 1/4 cup milk
• 4 egg yolks, slightly beaten
• 1 1/4 cups milk
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 4 egg whites
• 1/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1 (8 ounce) container whipped topping

1. Soften the gelatin in the milk.
2. Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat.
3. Add vanilla and gelatin mixture and beat well with rotary beater.
4. Chill until mixture begins to thicken.
5. Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar.
6. Fold egg whites carefully into gelatin mixture.
7. Turn into cooled baked pie shell.
8. Chill until firm. 3-5 hours.
9. Top with whipped topping.
10. You can sprinkle crushed nuts on top if you would like.

shell, envelope gelatin, milk, egg yolks, milk, sugar, salt, vanilla, egg whites, sugar, cream of tartar

Taken from www.food.com/recipe/vanilla-chiffon-pie-328702 (may not work)