Carrot Chiffon Pie

• 1 (9-inch) pie shell, baked
• 1 1/4 c. cooked carrots, mashed and cooked (approximately 6 to 7 sliced)
• 3 egg yolks
• 1/2 c. sugar
• 1/2 c. evaporated milk
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1 Tbsp. unflavored gelatin
• 1/4 c. cold water
• 3 egg whites, stiffly beaten
• 1/2 c. sugar

1. Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, milk and seasonings.
2. Cook in top of double boiler until thick.
3. Soften gelatin in cold water.
4. Stir into hot mixture. Beat egg whites stiff, add 1/2 cup sugar and mix well.
5. Add egg whites to hot carrot mixture and fold in.
6. Pour into cool pie shell and chill until firm.
7. Delicious served with whipped cream.

pie shell, carrots, egg yolks, sugar, milk, ginger, cinnamon, nutmeg, cloves, unflavored gelatin, cold water, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355874 (may not work)