Carrot Chiffon Pie

• 1 envelope unflavored gelatin, softened in
• 14 cup milk
• 12 cup milk
• 12 cup sugar
• 12 teaspoon salt
• 14 teaspoon ground cardamom
• 12 teaspoon ground mace
• 14 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 2 egg yolks, slightly beaten
• 1 cup carrot, cooked and mashed
• 2 egg whites
• 14 cup sugar
• 12 cup whipping cream, whipped
• 1 9-inch graham cracker crust

1. Combine gelatin and milk mixture with 1/2 cup milk in heavy saucepan and heat gently to dissolve gelatin.
2. Remove from heat.
3. Add sugar, salt, cardamom, mace, ginger and nutmeg to gelatin mixture.
4. Combine egg yolks and carrots in a small bowl and whisk well.
5. Add 4 Tablespoons of milk mixture, 1 Tablespoon at a time, to eggs and carrots.
6. Blend in warmed egg yolks and carrots with remaining milk, sugar and spice mixture.
7. cook 5 minutes at very low heat, being careful not to curdle eggs.
8. Remove from heat and chill until partially set.
9. Beat egg whites until soft peaks form.
10. Gradually add 1/4 cup sugar and beat to stiff peaks.
11. Fold into carrot mixture along with whipped cream.
12. Pile into crust.
13. Chill until firm.

unflavored gelatin, milk, milk, sugar, salt, ground cardamom, ground mace, ground ginger, ground nutmeg, egg yolks, carrot, egg whites, sugar, whipping cream, graham cracker crust

Taken from www.food.com/recipe/carrot-chiffon-pie-45600 (may not work)