Pecan Chiffon Pie(A Light Airy Take-Off Of The Real Thing.)

• 1 envelope unflavored gelatin
• 1/2 c. water
• 3 eggs, divided
• 1/4 tsp. salt
• 1 c. scalded milk
• 1 1/4 c. firmly packed dark brown sugar, divided
• 1 tsp. vanilla
• 2 Tbsp. oleo or butter
• 3/4 c. toasted pecans
• 1 baked pie shell or crumb crust

1. Put to soak the gelatin and water.
2. Meantime, combine in saucepan or double boiler the slightly beaten egg yolks, salt, milk and 1 cup of the brown sugar and cook slowly, stirring constantly, until thickened.
3. When done, remove and stir in soaked gelatin and vanilla.
4. Set aside to thicken only slightly while toasting until lightly browned in skillet the pecans and oleo.
5. Make meringue using stiffly beaten egg whites and 1/4 cup brown sugar, beaten into whites.
6. Now gently fold together the custard, meringue and 1/4 cup toasted pecans (cooled).
7. Pour into 9-inch pie shell and top with remaining 1/2 cup toasted pecans.
8. Chill until set.
9. Serve plain or with whipped cream.

unflavored gelatin, water, eggs, salt, milk, brown sugar, vanilla, oleo, pecans, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677350 (may not work)