Nesselrode Chiffon Pie

• 1 1/2 tablespoons plain gelatin
• 1/4 cup cold water
• 1 cup milk
• 3 eggs, separated
• 1/4 cup sugar or corn syrup
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/3 cup sugar
• 2 tablespoons chopped maraschino cherries
• 9 inch baked pie shell
• 2 tablespoons shaved sweet chocolate

1. Soften gelatin in cold water for 5 minutes.
2. Scald milk and cream.
3. Beat egg yolks slightly and add 1/4 cup sugar or corn syrup and salt.
4. Slowly add scalded milk and cream to egg mixture, stirring constantly. Cook over hot water, stirring constantly until mixture coats a spoon, about 7 minutes. Remove from heat.
5. Add gelatin and stir until dissolved. Cool and add vanilla. Refrigerate until consistency of soft custard.
6. Beat egg whites until stiff, and fold in remaining sugar. Fold into gelatin mixture with cherries. Turn into pie shell. Sprinkle with chocolate. Chill.

gelatin, cold water, milk, eggs, sugar, salt, vanilla, sugar, maraschino cherries, shell, shaved sweet chocolate

Taken from www.epicurious.com/recipes/member/views/nesselrode-chiffon-pie-1240076 (may not work)